Wow! What a great start to the new year. I've had this recipe for White Bean Enchiladas printed out and sitting around for several weeks. Somehow, I just didn't get around to making it. My loss. These were amazingly fantastic enchiladas which would be equally enjoyed by vegetarians and omnivores alike. The filling is simple: white beans zipped in the food processor with sour cream, onion, cilantro and a little cheese. Tortillas brushed with a light coating of oil and softened in the oven. The filling is scooped on the tortillas, which are rolled and placed in a baking pan, then covered with the red sauce of your choice. Our favorite is Trader Joe's Enchilada Sauce. I always stock up when I get to go. A little bit more cheese over the top, and a bake in the oven yields substantial, toothsome enchiladas which exceed the sum of their parts. While they would be good served with Spanish Rice, we just had them au naturale--and enjoyed every bite.
