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Recipe Detail

Black Bean Enchiladas

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Number of Servings:

Ingredients:

  1. - cooking spray
  2. 2 teaspoons - olive oil
  3. 1 - large onion chopped
  4. 3 cloves - garlic peeled, minced
  5. 1 1/2 teaspoons - chili powder
  6. 1 teaspoons - ground cumin
  7. 2 - large tomatoes peeled, seeded, chopped
  8. 1 cups - corn kernels
  9. 3 - jalapeno chilies seeded, chopped
  10. 1/4 teaspoons - salt
  11. 1/4 teaspoons - ground black pepper
  12. 8 - whole wheat low-fat tortillas
  13. 2 cans - black beans drained
  14. 1/2 cups - fat-free dairy sour cream
  15. 1/2 cups - low-fat Monterrey Jack Cheese grated
  16. - salsa

Directions:

Coat a 13-x-9 inch baking pan with cooking spray. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and garlic and saute for 3 minutes. Add the chili powder and cumin and saute for 1 minute. Add tomatoes, corn, chilies, salt and pepper. Simmer for 1 minute. 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.
Spoon a portion of the bean mixture into each tortilla. Roll and place seam side down in the prepared dish. Top with cheese. Cover with aluminum foil and bake until cheese melts, about 20 minutes.
To serve, top with an equal amount of salsa.


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