Black bean enchiladas with tomato salsa
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Black bean enchiladas with tomato salsa
  Salsa    Mexican    Beans  
Last updated 6/12/2012 1:08:56 AM. Recipe ID 35637. Report a problem with this recipe.
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      Title: Black bean enchiladas with tomato salsa
 Categories: Bean, Mexican
      Yield: 4 Servings
 
      1 c  Dried black beans
      4 c  Water
      2 ts Olive oil
      1 lg Onion, chopped
      3    Cloves garlic, minced
  1 1/2 ts Chili powder
      1 ts Ground cumin
      2 lg Tomatoes,chopped, peeled,
           -seeded
      1 c  Corn kernels
      3    Jalapeno chilies, seeded and
           -chopped
    1/4 ts Ground black pepper
      8    Corn tortillas, 6 in. in
           -diameter
    1/2 c  Nonfat sour cream, (dairy)
    1/2 c  Monterey jack cheese,
           -low-fat if desired
           ---Tomato Salsa---
      2    Tomatoes, seeded and chopped
    1/3 c  Red onion, chopped
      1    Jalapeno pepper, seeded and
           -diced
      1 tb Chopped fresh cilantro
      1 ts Lime juice
    1/8 ts Salt
    1/8 ts Ground black pepper
 
  In a large saucepan over high heat, combine the beans and water and
  bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours,
  skimming away the gray foam that appears. Drain well.
  
  Preheat an oven to 350F. Coat a 13-by-9-inch baking dish with
  nonstick cooking spray.
  
  In a large nonstick frying pan over medium heat, heat the oil. Add the
  onion and garlic and saute for 3 minutes. Add the chili powder and
  cumin and saute for 1 minute. Add half of the tomatoes and the corn,
  chiles, salt and pepper and simmer for 1 minute.
  
  Wrap the tortillas in aluminum foil and warm in the oven for 5
  minutes.
  
  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.
  
  Divide the bean mixture among the tortillas. Roll and place seam side
  down in the prepared dish. Top with the remaining tomatoes and the
  cheese. Cover with aluminum foil and bake until the cheese melts,
  about 20 minutes.
  
  To serve, divide among 4 individual plates. Top each with an equal
  amount of the Tomato Salsa.
  
  Tomato Salsa In a medium bowl, combine the tomatoes, onion, chili,
  cilantro, lime juice, salt and pepper. Stir to mix well. Cover and
  refrigerate until serving. One serving is 1/2 cup.
  




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Recipe ID 35637 (Apr 03, 2005)

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