Wednesday, September 11, 2013

Black Bean Enchiladas

I had NO idea there was such things as canned re-fried BLACK beans!  YAY for no LARD! :) LOVE these enchiladas.  And the homemade sauce is to die for!

2 TBLS olive oil
1 onion, chopped
1 red bell pepper, chopped
1 (14.25 oz) can refried black beans
1 C frozen corn
4 oz cream cheese
1 tsp cumin
1 C chopped cilantro
1 4 oz can green chilies
1/2 C tomato salsa
1/2 C tomato sauce
1/2 C chicken stock or vegetable broth
2 TBLS lime
2 cloves garlic, peeled
2 tsp dried oregano
whole wheat tortillas
2 C shredded cheddar cheese
chopped avocado
chopped tomato
sour cream

Preheat oven to 375.  Heat oil, cook onion and pepper until tender, about 5 minutes.  Reduce heat to medium-low and add the refried black beans, corn, and cream cheese.  Stir well then season with cumin, and salt and pepper to taste.
Place cilantro, green chilies, salsa, tomato sauce, stock or broth, lime juice, garlic, and oregano in a food processor.  Blend until smooth (about 10 pluses)
Spread about 1/3 of this mixture in your 9X13 baking dish
Plop some of the bean mixture down the center of a tortilla, sprinkle with a little cheese.  Roll up, and arrange in prepared baking dish, seam side down.
Pour remaining cilantro salsa mixture over the enchiladas and sprinkle with the remaining cup of cheese.
Bake in preheated oven until cheese is melted and sauce is bubbly, 20-30 minutes.
Garnish with avocados, tomatoes and sour cream.

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