Spicy Black Bean & Cheese Enchiladas

I found this recipe in Healthy Eating with Pasta, Beans & Grains by Land O Lakes. All of my family loves these enchiladas. Steve does complain because there is no meat in them. I am considering trying them with chicken.

2/3 cup water
1 package dry enchilada seasoning mix
2 (15-ounce) cans black beans, rinsed, drained
1 cup sour cream
8 (8-inch) flour tortillas
1 (10-ounce) can enchilada sauce
1 cup shredded cheddar cheese
2 tablespoons sliced green onions
Chopped ripe tomato, if desired
Shredded lettuce, if desired

Heat oven to 375. In 10-inch skillet stir together water and dry enchilada seasoning mix; stir in beans. Cook over medium high heat until mixture just comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, until mixture thickens. Remove from heat; stir in 1/2 cup sour cream.

To assemble each tortilla; spread 1 tablespoon enchilada sauce on tortilla. Place 1/3 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place crosswise, seam side down, in greased 13 x 9-inch baking pan. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil. Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.

To serve, place dollop of remaining sour cream on top of each enchilada; sprinkle with green onions. Serve with chopped tomato and shredded lettuce.