Black bean enchiladas with tomato salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried black beans |
| 4 | cups | Water |
| 2 | teaspoons | Olive oil |
| 1 | large | Onion, chopped |
| 3 | Cloves garlic, minced | |
| 1½ | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 2 | larges | Tomatoes,chopped, peeled, seeded |
| 1 | cup | Corn kernels |
| 3 | Jalapeno chilies, seeded and chopped | |
| ¼ | teaspoon | Ground black pepper |
| 8 | Corn tortillas, 6 in. in diameter | |
| ½ | cup | Nonfat sour cream, (dairy) |
| ½ | cup | Monterey jack cheese, low-fat if desired -Tomato Salsa--- |
| 2 | Tomatoes, seeded and chopped | |
| ⅓ | cup | Red onion, chopped |
| 1 | Jalapeno pepper, seeded and diced | |
| 1 | tablespoon | Chopped fresh cilantro |
| 1 | teaspoon | Lime juice |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Ground black pepper |
Directions
In a large saucepan over high heat, combine the beans and water and bring to a boil. Reduce the heat to medium and cook for 1½ hours, skimming away the gray foam that appears. Drain well.
Preheat an oven to 350¡F. Coat a 13-by-9-inch baking dish with nonstick cooking spray.
In a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and saute for 3 minutes. Add the chili powder and cumin and saute for 1 minute. Add half of the tomatoes and the corn, chiles, salt and pepper and simmer for 1 minute.
Wrap the tortillas in aluminum foil and warm in the oven for 5 minutes.
In a food processor with the metal blade, combine the beans and sour cream and process until smooth. Add to the frying pan and cook until the beans are warm, about 3 minutes.
Divide the bean mixture among the tortillas. Roll and place seam side down in the prepared dish. Top with the remaining tomatoes and the cheese. Cover with aluminum foil and bake until the cheese melts, about 20 minutes.
To serve, divide among 4 individual plates. Top each with an equal amount of the Tomato Salsa.
Tomato Salsa In a medium bowl, combine the tomatoes, onion, chili, cilantro, lime juice, salt and pepper. Stir to mix well. Cover and refrigerate until serving. One serving is ½ cup.
Source: Jane Fonda Cooking for Healthu Living Per serving: 450 Calories; 9g Fat (18% calories from fat); 20g Protein; 75g Carbohydrate; 17mg Cholesterol; 427mg Sodium Posted to MC-Recipe Digest V1 #621 by Charles Davis <comet9@...> on May 28, 1997