Black Bean And Cheese Enchiladas
Ingredients
1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 Whole wheat tortillas — 8″
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream
Cooking Instructions
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
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)