Black bean enchiladas

Yield: 4 Servings

Measure Ingredient
2 teaspoons Canola oil
1 medium Onion; peeled & chopped
2 larges Cloves garlic; minced
30 ounces Can black beans; drained & rinsed
1 medium Tomato; diced
4 ounces Can chopped green chilis; undrained
1 tablespoon Chili powder
1 teaspoon Ground cumin
2 tablespoons Tamari or soy sauce
;salt & fresh ground pepper
12 Corn tortillas
1 cup Bottled enchilada sauce
4 ounces Low-fat sharp cheddar cheese
1 pint Sour cream
4 ounces Pitted sliced black olives
3 Whole scallions; thinly sliced (optional)

: Preheat oven to 375øF. Lightly spray a 9 by 13 inch baking pan; set aside.

: Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring until translucent and soft, about 5 minutes. Add beans, tomato, canned chilies with juices, chili powder, cumin, and tamari or soy sauce. Bring ot a boil, stirring frequently. Lower heat, cover, and simmer 10 minutes. Uncover and continue simmering about 5 minutes, or until liquid reduces and mixture is firm and holds its shape. Season to taste with salt and pepper. : Fill a medium bowl with warm water and dip tortillas to soften. Place a tortilla in baking dish, spoon 2 heaping tablespoons of filling down the center, and roll. Push filled tortilla to the far end of dish. Continue dipping tortillas in water, draining, filling, and rolling, placing the filled enchiladas in a single layer.

: Spoon sauce over rolls and scatter with cheddar cheese. Cover dish with foil and bake 20 minutes, or until bubbly hot. Serve with garnishes of sour cream, black olives, and scallions.

: Adapted from Vegetarian Times Vegetarian Beginner's Guide.

Typos by Elizabeth Wood 11/96. From: Elizabeth Wood Date: 30 Nov 96

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