Black bean and cheese enchiladas
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Green onions -- sliced |
| 1 | teaspoon | Garlic -- minced |
| 12 | ounces | Canned tomatillos |
| 4 | ounces | Canned green chilies -- |
| Chopped | ||
| ½ | cup | Fresh cilantro -- chopped |
| 1 | tablespoon | Dried oregano |
| 1 | cup | Low-sodium chicken broth |
| 12 | Whole wheat tortillas -- 8\" | |
| 15 | ounces | Canned black beans |
| 8 | ounces | Fat-free Monterey Jack -- |
| Cheese, shredded, He | ||
Directions
Heat oven to 350 F. To make sauce, cook green onions and garlic in oil until tender. Add tomatillos, green chilies, cilantro and oregano.
Continue cooking until sauce comes to a boil; reduce heat to low and continue cooking about 10 minutes. Pour sauce into blender container. Cover and blend on high speed until smooth. Return to saucepan and stir in chicken broth. Cook over medium heat about 15 minutes. Dip each tortilla into sauce. Spoon about 1½ tb. black beans and 2 tb. cheese onto each tortilla. Roll tortilla around filling. Place seam side down in 13" x 9" baking dish sprayed with non-stick cooking spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese. Bake at 350 F for 20 to 25 minutes until cheese is melted and filling is hot. 12 Servings, each 286 calories, 15 g protein, 49 g. carbo., 5 g fat, 3 mg cholesterol.
Recipe By :
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