Black bean and cheese enchiladas
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Black bean and cheese enchiladas
  Cheese    Mexican    Beans  
Last updated 6/12/2012 1:08:52 AM. Recipe ID 35564. Report a problem with this recipe.
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      Title: Black bean and cheese enchiladas
 Categories: Main dish, Mexican, Cheese
      Yield: 12 Servings
 
      1 tb Vegetable oil
    1/2 c  Green onions -- sliced
      1 ts Garlic -- minced
     12 oz Canned tomatillos
      4 oz Canned green chilies --
           Chopped
    1/2 c  Fresh cilantro -- chopped
      1 tb Dried oregano
      1 c  Low-sodium chicken broth
     12    Whole wheat tortillas -- 8"
     15 oz Canned black beans
      8 oz Fat-free Monterey Jack --
           Cheese, shredded, He
 
  Heat oven to 350 F.  To make sauce, cook green onions and garlic in
  oil until tender.  Add tomatillos, green chilies, cilantro and
  oregano. Continue cooking until sauce comes to a boil; reduce heat to
  low and continue cooking about 10 minutes. Pour sauce into blender
  container. Cover and blend on high speed until smooth. Return to
  saucepan and stir in chicken broth.  Cook over medium heat about 15
  minutes. Dip each tortilla into sauce.  Spoon about 1 1/2 tb. black
  beans and 2 tb. cheese onto each tortilla.  Roll tortilla around
  filling. Place seam side down in 13" x 9" baking dish sprayed with
  non-stick cooking spray. Pour remaining sauce over tortillas;
  sprinkle with remaining cheese. Bake at 350 F for 20 to 25 minutes
  until cheese is melted and filling is hot. 12 Servings, each 286
  calories, 15 g protein, 49 g. carbo., 5 g fat, 3 mg cholesterol.
  
  




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Recipe ID 35564 (Apr 03, 2005)

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