Black bean enchiladas

The Black bean enchiladas recipe prep time: 20 minutes start to finish: 50 minutes 10 enchiladas

1 tablespoon vegetable oil
1⁄2 cup chopped onion (1 medium)
1 teaspoon ground cumin
1 cup frozen corn, thawed 3⁄4 cup medium chunkystyle salsa
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inch)
1 can (10 oz) enchilada sauce
Chopped avocado, ripe olives, sour cream and cilantro, if desired

1 Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat.

2 Add onion and cumin; cook 4 to 5 minutes, stirring occasionally, until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.

3 On microwavable plate, place stack of tortillas; cover with microwavable paper towel. Microwave on High 1 minute to soften. Spread 1⁄4 cup bean mixture down center of each tortilla. Roll up tightly; place seam side down in baking dish.

4 Spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.

5 Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

Notes and Tips:
Like variety? Why not make Hominy Enchiladas by substituting one can of hominy for the black beans? You can also vary the spice by using mild, medium or hot salsa and enchilada sauce.

Black bean enchiladas recipe
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