1 cup low fat sour cream or yogurt
2 cans black beans, rinsed, & drained
Cooked Quinoa (optional)
2 cup thawed frozen corn or canned (drained)
8 flour tortillas or 12 corn tortillas
1 cup shredded Monterey Jack or Cheddar cheese
Preheat oven to 350º . Chop chilies and mix with sour cream or yogurt. Chop 1 can of beans in food processor until finely chopped. Add chopped beans, whole beans & corn to yogurt. Also add 1 C quinoa (optional). Spoon bean mixture down the center of tortillas and roll up placing seam side down in a baking dish sprayed with cooking spray. Spread the Garlic Festival Salsa over the top . (Spicy salsa will make very spicy enchiladas). Sprinkle with cheese, cover and bake for 20-30 mins.