Black Bean Enchiladas, again
It was J's request too! Like the last time, based on the recipe of sweet potato and black bean enchiladas, I skipped all sweet potato and used a big red onion. I also mixed some fresh parsley from our garden along with fresh cilantro. I usually warm store-bought corn tortillas up a few minutes in the oven so that they can be fold without tearing up, but this time the tortillas were slightly moist and pliable, so I did't need to warm them up. I don't know why but that was helpful!
