• 1 4 oz. package of black bean and rice mix
• 1 1/2 Cups tomato salsa
• 1 8 oz. can tomato sauce
• 8 flour tortillas (8 in. wide)
• 1 1/2 Cups shredded reduced-fat or regular cheddar cheese
• Sour cream, sliced ripe olives (optional)
Cook bean and rice mix according to package directions.
Combine salsa and tomato sauce and pour 1 cup of the mixture into a 9- by 13-inch casserole.
Warm 2 or 3 tortillas at a time between paper towels, 20 to 30 seconds in microwave. Spoon 1/4 cup bean mixture and 1 tablespoon cheese down center of each, roll, and place, seam down, in casserole dish.
Pour remaining salsa mixture over enchiladas and sprinkle with remaining cheese.
Bake at 400° until enchiladas are hot in center, about 20 to 25 minutes. Garnish with sour cream and olives. Makes 4 servings