Chicken & Black Bean Enchilada Verde

2 10-ounce cans mild green Verde sauce (green enchilada sauce)
15-ounce can black beans, drained and rinsed
2 c. chopped cooked boneless chicken breasts
1/2 c. slice green onions
1 1/2 c. reduced fat shredded cheddar cheese
1 c. light sour cream
8 8-inch tortillas
1/4 c. chopped fresh cilantro

Heat the oven to 350 F.  Spray 9X13 inch glass baking dish with cooking spray.  Spread about 3/4 of one of the cans of enchilada sauce on the bottom of dish.

Combine the beans, chicken, onions, 1 c. cheese, and 1/2 c. sour cream in a large bowl; mix well.

Spoon about 1/2 c. of the mixture on each tortilla.  Roll up tightly from the bottom, folding the sides in. Place in dish.  Repeat with remaining tortillas.

Top with the remaining 1 1/4 cans of enchilada sauce, spreading to cover completely.  Bake the enchiladas 40-45 minutes or until bubbly and thoroughly heated.  Top with the remaining cheese during the last 3 minutes of baking.  Sprinkle with cilantro and serve each one with a dollop of sour cream.

Serves 8

Sister Davis' Soup

1 can kidney beans or red beans, not drained
1 onion, chopped
carrots, peeled and chopped
1 can baked beans
1 kielbasa
2 Tbs. brown sugar
2 Tbsp. ketchup
1 Tbs. mustard
1 Tbsp. cidar vinegar
1 can corn, not drained

Place all ingredients in crockpot and mix.  Cook on high for 4 hours or low for 7-8.  Eat!

Southwestern Black Bean Salad

15.5 oz. can black beans, rinsed and drained
1 can corn
1 tomato, chopped
1 avocado, diced
1/4 c. red onion, chopped
1 scallion, chopped
1 lime, juice of
3 Tbsp. olive oil
1 Tbsp. cilantro
salt and pepper

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.  Mix with lime juice and olive oil. Marinate in the refrigerator for 30 minutes.  Add avocado before serving.

I usually double

Black Beans and Rice

1 tsp. olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 c. uncooked white rice
14.5 oz. can chicken or vegetable broth
1 tsp. ground cumin
1/8 tsp. cayenne pepper
2 cans black beans, drained and rinsed
1 can corn, drained

Saute the onion and garlic in the olive oil over medium-high heat for 4 minutes.  Add the rice and cook for another 2 minutes.  Add broth and seasonings and bring to a boil.  Cover, reduce heat, and simmer for 20 minutes.  Add the black beans and corn.  Recover and allow to heat another 5 minutes.  Serve and enjoy!

May need salt.