Ingredients

4 tablespoons cooking oil 1 pound medium shrimp, shelled 1/4 teaspoon salt 1/8 teaspoon fresh-ground black pepper 8 6-inch flour tortillas 1 2/3 cups drained and rinsed black beans (one 15-ounce can) 1/4 pound Monterey Jack cheese, grated (about 1 cup) 2 cups chunky tomato salsa (one 16-ounce jar) 1/2 cup sour cream 2 teaspoons chopped fresh chives or scallion tops

Description

Shrimp Enchiladas, Recipe

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