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PdfPreheat the oven to 400 degrees. Wrap the corn tortillas in a damp paper towel and microwave them for 30 seconds. This will lightly steam them so you can roll them without them cracking.
Stir the taco seasoning into the black beans.
Fill each tortilla with 2 tablespoons of black beans and 2 tablespoons of cheese. Don’t fill them too full or you won’t be able to roll them up. You should use about ⅔ of the cheese as filling, and the remaining will go on top.
Roll them and place them in a baking dish, seam side down. It helps if you have a baking dish that is the width of the tortillas so they stay snug. (I used a small casserole dish.)
Keep lining them up until you reach the edge of the pan.
Pour the enchilada sauce over the wrapped tortillas.
Sprinkle with remaining cheese.
Bake in the oven for 20 minutes or until the cheese has completely melted.
Top with any toppings you like and serve immediately.