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Black Bean Enchiladas with Warm Salsa Verde

October 15, 2009



from Vegetarian Times

There are some serious beans in these enchiladas. Two cans of black beans fill just 8 small corn tortillas. It took some effort and determination to chew through these but I think the basics of this recipe are good. If I make the recipe again I think I will try cutting the bean filling in half and adding some roasted veggies to lighten it up. The homemade salsa verde on top was excellent though, I should have added more and really drenched them.

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