Yield: 6 servings
I tried Amy brand black bean enchiladas and fell in love with them. Here is my
version. A much healthier enchilada than my Tex-Mex recipe.
I add far more onions and a chopped jalapeño to mine than is in the recipe.
Ingredients:
1 can black beans – (15 oz ea) drained
1 c frozen corn
1 c diced onion
1/8 tsp ground cumin
1 lg can enchilada sauce or make from my enchilada recipe
12 corn tortillas
1/2 c shredded Cheddar cheese (or mexican asadero cheese)
garnish:
1 lg tomato chopped
1/3 c chopped cilantro
optional: jalapeño pepper cleaned and diced small
Directions:
Preheat oven to 375 degrees.
In large nonstick skillet, sauté ½ cup of the onions until translucent but not
browned.
In a large pot, mix beans, corn, enchilada sauce, cumin and sautéed onions together
and bring to a simmer.
Simmer, stirring occasionally, until corn is heated through, about 5 minutes.
Remove from heat.
Coat medium baking dish with thin layer of enchilada sauce. Pour rest of enchilada
sauce into a pie plate or deep dish that will allow you to dip the tortillas into the
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 the rest of the diced onion. Bake, uncovered, until
bubbling, 15 minutes.
Sprinkle enchiladas with cilantro and tomatoes. Serve.