Black Bean Enchiladas

For some reason, I have been craving for these black bean enchiladas. I had them long back at a local Mexican restaurant and wanted to try them out at home as well.  I like the flavor of the sauce and cheese combination with the healthy beans, so I when gave a shout out in my house asking who is interested in having black bean enchiladas for dinner,  I heard three big  no's in the background :), hence decided that I might as well make it myself and make my own version with a healthy version instead of the over cheesy version.  The beans do not have any fat at all in them and the only fat in the entire dish is the 1/4 of cheese sprinkled over the enchiladas.  The tortillas  used here are the whole grain, flax seed tortillas.  I had a good friend come over for dinner and she loved them as well. I packed some for her to take it back home.  I am not sure this is original preparation, but loved my version.

Ingredients:
1. Tortillas, 3-4, any type, medium-size ones.
2. Enchilada sauce, homemade or store brought, 1-1/2 cups.  I have used red sauce here, there are also green sauces available made with chilies. You ca swap them instead for a more different flavor and spice.
3. Black beans, 1 cup. I have used the dried beans here. I soaked them overnight. Pressure cooked them with just enough water with 2 bay leaves and a teaspoon of garlic salt. You can also use any other seasonings of your choice.  A pinch of Old Bay seasoning gives a very different taste to the beans. Another option is using canned beans. Rinse the beans and then add 1/2 teaspoon of garlic salt or other other seasoning.
4. Cheddar cheese, 1/2 cup or more.

Preparation:
This is just assembling the enchiladas and baking them. Roll the tortillas with 1/4 cup of the beans mixture and a sprinkle of cheese and arrange them on a baking dish as shown in the pictures above. Once this is done, pour over the enchilada sauce over the whole dish making sure all the tortillas are covered with the sauce. I went a little overboard with the sauce, since I like them that way :)  Sprinkle the remaining cheese over the dish and bake them for 25-30 minutes until the sauce is all bubbly and the cheese is melted.  Let it sit for a couple of minutes and serve with sliced avocados.