Black Bean Enchiladas

Ingredients

• 2 (15-oz.) cans black beans, rinsed, drained, and divided
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 (16-oz.) jar medium salsa
• 1/2 cup TOSTITOS Monterey Jack Queso Dip
• 1/2 cup sour cream
• 8 (8-inch) flour tortillas

Preparation

1. 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. 2. Spoon about 1/2 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. 3. Bake, covered, at 350° for 30 to 35 minutes or until thoroughly heated.