Black Bean Enchiladas

Course : Enchiladas
Serves: 12
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8 ounces mole sauce -- (1 jar)
1 cup water
24 tortillas corn tortilias
1 pound black beans -- prepared
1 pint ricotta
4 medium tomatillo -- cleaned and sliced
1 cup cheddar cheese -- grated

Preparation / Directions:

1. In a sauce pan bring mole sauce and water to a boil. Simmer until reduced by 1/4. 2. In a heavy skillet, heat tortillas one at a time on both sides. Using tongs, dip tortillas into sauce. 3. Lay tortilla on counter and fill with 1/4 cup beans, two teaspoons ricotta and one slice of tomatillo. 4. Roll tortillas up and place into baking dish. (Tortillas may be folded if you prefer.) 5. Evenly pour remaining sauce over enchiladas. Top with Cheddar cheese and bake at 350ΓΈ for 30 minutes.

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