Cheese Enchiladas

[Saladbowl]

Cheese Enchiladas

1 tablespoon olive oil
1 cup sour cream
2 cloves crushed garlic
1 cup grated cheddar cheese
1 qt. canned tomatoes
16 ounces refried or whole black beans
1 medium onion, diced
5-6 flour tortillas
5.5 ounces vegetable juice

DIRECTIONS:

Sauté onion and garlic in olive oil until tender. Add tomatoes, vegetable
juice, then add salt and pepper to taste. Dip first tortilla into tomato
mixture, place into a 9x13 in. pan. Spoon 1-2 tablespoons of bean along
center of tortilla. Cover with sour cream and cheese. Roll tortilla up and
move to end of the pan. Repeat with remaining tortillas. Spoon remaining
tomatoes over the top and sprinkle with remaining cheese. Bake at 350 degree
for 40 minutes. Serve with a dollop of sour cream and a sprig of cilantro.
Freezes well (thaw before baking).