Sour Cream Enchiladas

I know this just looks like a bunch of cheese, but in all reality, it is a pan of delicious enchiladas!

We love Mexican food, but I feel like it has been forever since we've made it at home.  I was going through some recipes that I had saved (which, by the way, will take more than a lifetime to get through!) and I came across this one from Pioneer Woman.  As I've said before, her recipes have never left me disappointed, so I added this one to the menu.  I made a few minor changes to suit our tastes and added some black beans to the filling mixture to give it more substance.  The result was absolutely wonderful.  The recipe listed below reflects my changes.

12 Flour Tortillas
1 (20 ounce) can Enchilada Sauce (I used homemade)
2 cups Sour Cream
3 cups Cheddar Cheese, grated
1 cup Scallions, sliced
1 (15 ounce) can Black Beans, drained and rinsed
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Mix together the sour cream, scallions, 1 1/2 cups cheddar, beans, cumin, and cayenne pepper.  Heat the enchilada sauce in a saucepan.  Using tongs, heat a tortilla over the flame of a gas grill to make pliable (alternatively, you can do this in a microwave).  Dip the tortilla in enchilada sauce.  Lay the tortilla on a plate, and spoon 2-3 tablespoons of sour cream mixture into the middle.  Roll the tortilla and place seam side down in a 9x12 inch baking pan.  Repeat with the remaining tortillas and sour cream mixture.  Cover the dish with the remaining cheese and bake at 375 degrees until bubbly.  Serve topped with a dollop of sour cream and a sprinkling of scallions.