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1 (15.5 ounce) can of black beans, drained and rinsed
1 cup prepared red enchilada sauce
salt and pepper to taste
Combine the ingredients into a small saucepan and heat over medium high heat until bubbling.
Reduce the heat to a simmer and cook for 7-10 minutes until the enchilada sauce has reduced slightly and completely coats the beans.
You can use any beans for this recipe however we prefer black beans or pinto beans.
To substitute the canned beans in this recipe with dried/cooked beans you will need 1 ¾ cup cooked beans total.
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