Black Bean & Corn Enchiladas
Source of Recipe
fooddownunder.com
List of Ingredients
2 can black beans - (15 oz ea) rinsed and drained
2 cup frozen corn
1/3 cup sliced scallions white and light green parts
1 lrg tomato chopped
1/3 cup chopped cilantro plus 2 tbl chopped cilantro
1 tsp dried oregano
1/2 tsp ground cumin
1 dsh ground chipotle (optional)
1 can low-sodium enchilada sauce - (20 oz)
12 x corn tortillas - (6" dia)
1/2 cup shredded cheddar cheese - (2 oz)(or soy cheese)Recipe
Preheat oven to 375 degrees. In large nonstick skillet, combine black beans, corn, scallions and tomato. Bring to a simmer over medium-high heat. Add 1/3 cup cilantro, oregano, cumin and chipotle powder. Cook, stirring occasionally, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat.
* Coat medium baking dish with thin layer of enchilada sauce.
* Place tortillas in stack on microwavable plate; cover with moist paper towel. Microwave tortillas on high until soft and heated through, about 1 minute. Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 cup bean mixture. Roll tortillas and place seam-side down in baking dish. Spoon any remaining filling over enchiladas and cover with remaining enchilada sauce. Sprinkle with cheese and bake, uncovered, until bubbling, 15 minutes.
* Sprinkle enchiladas with remaining 2 tablespoons chopped cilantro and serve.
* This recipe yields 6 servings.
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