Black Bean Enchiladas

MAKES 8 SERVINGS
PREP: 15 MIN., BAKE: 35 MIN.
2 (15-oz.) cans black beans, rinsed,
drained, and divided 1 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. onion powder '/z tsp. garlic powder
1 (16-oz.) jar medium salsa
1/2 cup TOSTITOS Monterey Jack Queso Dip
'/2 cup sour cream
8 (8-inch) flour tortillas
1. Mash 1 can of beans in a bowl; add remain­ing beans, chili powder, and next 3 ingredients, stirring until blended. Stir together salsa, queso dip, and sour cream in a medium bowl.
2. Spoon about '/2 cup black bean mixture down center of each tortilla. Top each with 2 Tbsp. salsa mixture. Roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining salsa mixture evenly over tortillas.
3. Bake, covered, at 350° for 30 to 35 minutes or until thoroughly heated.