15 ounces canned red kidney beans or 15 ounces canned black beans
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 cup salsa, divided
12 flour tortillas
1 cup shredded cheese
1/4 cup heavy cream
Directions
To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.
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