Black Bean Enchiladas
|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|
|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)|
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.