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Black Bean Enchiladas

Veggie.Lover's picture
Ingredients
  Canned black beans 30 Ounce, drained, rinsed (Two 15 Ounce Cans)
  Vegetable cooking spray 1 Tablespoon
  Finely chopped onion 1 1⁄4 Cup (20 tbs)
  Garlic 2 Clove (10 gm), minced
  Lime juice 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Non-fat sour cream 1⁄2 Cup (8 tbs)
  Minced cilantro 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  6 inch corn tortillas 8
  Shredded reduced fat monterey jack cheese 4 Ounce (1 Cup)
Directions

Mash half of beans; set mashed and unmashed beans aside.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute until tender.
Stir in mashed and unmashed beans, lime juice, oregano, and salt; set aside.
Combine sour cream and cilantro; stir well, and set aside.
Wrap tortillas in aluminum foil; bake at 325° for 12 minutes or until thoroughly heated.
Spread 1 tablespoon sour cream mixture over surface of each tortilla.
Spoon bean mixture evenly down center of each tortilla.
Loosely roll up tortillas.
Spread 3/4 cup Enchilada Sauce in an 11- x 7- x 1 1/2 inch baking dish coated with cooking spray.
Arrange tortillas, seam side down, over sauce.
Top tortillas with remaining Enchilada Sauce.
Cover and bake at 350° for 15 minutes.
Sprinkle evenly with cheese.
Bake, uncovered, an additional 5 minutes or until cheese melts.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Cook Time: 
75 Minutes

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