• 1 can black beans, drained
• 1 can refried beans
• 1 t. chipotle sauce (Tia Lupita)
• 2 oz. cheddar cheese
• 2 medium onions, diced

This will make 12-16 enchiladas.

• 1/2 c. mole sauce (Wegmans)
• 2 oz. cheddar cheese

These quantities are for

• 6 corn tortillas

• Mix the beans, cheese and chipotle sauce together.
• Saute the onions. Add to bean mixture.
• Fill each tortilla with 2 T of filling. Roll up and place each in pan.
• Cover the enchiladas with mole sauce and top with cheese.
• Bake, covered, for 20 min. at 350°.
• Uncover and bake another 5 min. until cheese is melted.

Serving size: 2 enchiladas.