Black Bean Enchiladas

Served to my hungry young family at the end of an eight-hour journey to visit my sister, Marcia, many years ago, this general recipe has become a favorite staple. Peter was dismayed when he heard that we were having them last night. "Why?" "Because there is never enough!"

2 cans drained black beans

1 pint sour cream

1 package or 1/4 c. taco seasoning

1 c salsa

1 c shredded cheddar

10--12 flour tortillas

Mix ingredients and place a large spoonful in the middle of each tortilla. Roll up tortilla and place in greased baking dish. Top tortillas with enchilada sauce. Bake at 350 for a half hour or until hot through and bubbly.

Serve with more cheese, sour cream, chopped ice berg, salsa, whatever!

Long ago I misplaced the paper on which my sister wrote the recipe. This is a general approximation of how I do it. Last night we made 22 tortillas full of 2 larger cans of black beans...