Spicy Black Bean and Sour Cream Enchiladas

Preheat oven to 350 degrees F.

In a mixing bowl, combine black beans, garlic and about half the chopped onions. Then, add a handful of the chopped cilantro. Save the remaining cilantro for garnish.

Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about one third of the shredded cheese to the mixture. Combine well.

Spoon the filling into the corn tortillas (one at a time) and roll them by hand. Try to get them as tight as you can and then place them in a baking dish, seam side down.

Pour the green enchilada sauce on top so that it coats each tortilla.

Top with the remaining cheese, onions, and here is where you’ll add the super spice! I topped mine with a handful of the pickled jalapeno slices but if you’d prefer milder spice, use the mild green chilies listed in the ingredients list instead. Add as much as you want to suite your taste. This is your meal so make it however you like.

Bake in a 9 by 13 inch baking dish (or anything you have that’s long and rectangular) for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown.

Serve hot with additional cilantro on top.