Ingredients:
1 - 16 oz. can black beans, drained
2 ripe, mangos, diced
1 cup cilantro, chopped
1 cup grated fontina cheese (or cheese of choice) - divided
1/4 cup green onions, chopped (green tops only)
Juice of 1 lime
1 - 24 oz. can of mild, green enchilada sauce
12 corn tortillas
2 oz. can of diced mild green chilies (optional)

Directions:
Combine beans, mango, cilantro, 1/2 cup cheese, green onions, lime juice, and green chilies (if using) to make filling. Warm tortillas in the microwave long enough to make them soft and easy to roll. Pour some of the enchilada sauce into a pie pan. Warm the sauce in the microwave. Dip each tortilla in the sauce, then place 1/3 cup of filling on tortilla, roll it up and place it seam down in a 9x13 casserole dish. When all the tortillas have been rolled pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the remaining 1/2 cup cheese over the top. Place casserole under broiler for 1-2 minutes, just enough time to melt the cheese on top.

The enchiladas will not be hot. Everything will still be fresh and delicious.

If you would like the enchiladas to be served hot, heat each tortilla in an oiled fry pan before dipping in the enchilada sauce. This will make the tortillas sturdier and they won’t fall apart quite so much during baking. Bake at 350F for 30 minutes.

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