Ingredients
One package of corn tortillas
2-3 tablespoons oil (I used grapeseed)
9 oz. package of chihuahua cheese (you can usually find this type of cheese at the grocery store, but if you can't, then use mozzarella cheese), you'll slice as much as you need for the inside of the enchiladas and then shred the rest
2 cups black beans, warmed through (freshly made or canned)
Enchilada Sauce (see above recipe for the sauce)
Romaine lettuce, chopped
Tomatoes, diced
Extra cheese to go on top of the lettuce and tomato once the enchiladas have finished cooking (optional)
Preparation
