Black Bean Enchilada

I love black beans, so when I made enchiladas with chicken, I had to make some with black beans for me. I had left-over cooked Yukon Gold potatoes, so I put those in as well. I made the filling on my own, but then found a recipe for black bean filling in the Better Homes and Gardens Special Interest Mexican issue, so added carrots to it. This second time I made these enchiladas, I tried following the recipes from the magazine more carefully. I don't think I like purchased mole sauce. I would either leave it out, or make my own. Here it the recipe from the magazine:

Black Bean Filling
1/2 c chopped onion (1 med)
1/2 c chopped carrot (1 med; I like at least two)
1 med fresh jalapeno chile pepper, stemmed seeded, and finely chopped (canned worked for me)
1 clove garlic, minced
1 Tbsp oil
1/2 c sour cream (I left this out)
1/3 c purchased mole sauce
2 Tbsp water
2 15-oz cans black bean, rinsed and drained
1 c shredded Monterey Jack cheese (again, no dairy for me)

In a large skillet, cooked onion, carrot, chile pepper, and garlic in hot oil until onion and carrot are tender. Remove skillet from heat. In a small bowl, combine sour cream, mole sauce, and the water. Stir sour cream mixture, beans, and cheese into onion mixture in skillet. Makes 8 servings.

So without all the dairy to offset the mole sauce, I only used the onion, garlic, carrot and jalapena; sauteed. Then stirred in 1 can black beans and the microwaved carrots, spiced with black pepper,  a generous tsp or to taste of dried oregano or Italian seasonings, and red chile pepper or red chile flakes. Maybe those potatoes really were a good addition. Don't use baking potatoes, use the thin skinned boiling kind. Then roll up the filling in tortilla shells, place in greased or sprayed baking rectangle pan. Cover with sauce of your choice, and bake on 350 till heated through. If you choose to use a salsa as topping for the sauce on these, like I pictured it, then you can optionally heat in the microwave, and top with the salsa.