Spicy Black Bean and Cheese Enchiladas

Bart made these for us--we loved them!

2/3 cup water
1 (1.25 to 1.62-ounce) pkg dry enchilada seasoning mix
2 (15-ounce) cans black beans, rinsed, drained
1 cup sour cream
1 (10-ounce) can enchilada sauce
8 (8-inch) flour tortillas
4 ounces (1 cup) shredded Cheddar cheese
2 tablespoons sliced green onions
Chopped tomato, if desired
Shredded lettuce, if desired

Heat oven to 375°F. Grease 13x9-inch baking pan; set aside. Stir together water and seasoning mix in 10-inch skillet; stir in beans. Cook over medium-high heat untilmixture just comes to a boil (2 to 3 minutes). Reduce heat to low. Cook, stirring occasionally, until mixture is thickened (3 to 4 minutes). Remove from heat; stir in ½ cup sour cream.

To assemble enchiladas, spread 1 tablespoon enchilada sauce over each tortilla. Place 1/3 cup bean mixture in center of tortillas; sprinkle with 1 tablespoon cheese. Roll up tortillas; place into prepared pan, seam-side down. Pour remaining enchilada sauce over filled tortillas. Cover with aluminum foil.

Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.

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