Black Bean Enchiladas
For Black Bean filling:
2 cans organic black beans, rinsed and drained
1 tsp. EVOO
1/4 c. chopped onions (I am not an onion person)
4 cloves garlic, minced
1 1/2 c. corn kernels (I wanted to use the whole can)
1 c. pico de Gallo (recipe below)
2 tsp. ground cumin
1 tsp. chili powder
1 c . Reduced Fat Mexican Cheese
For the enchiladas:
Black Bean filling (from above)
6-8 Whole Wheat tortillas
Enchilada sauce (recipe below)
To make the black bean filling, place the black beans in a medium sized mixing bowl. Partially mash the beans. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, pico de Gallo, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese. Stir until cheese is melted.
Grease a 9×13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the black bean mixture down the center of a tortilla. Fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.
Recipe for Pico de Gallo (adapted from Proceed with Caution):
5 plum tomatoes, diced
6-oz. of pickled jalapenos (I didn't use the whole can, I thought it might be too hot for us.)
1/4 of a sweet onion (Again, not an onion person.)
1 to 1.5 c fresh cilantro
1 to 2 avocados
juice of 4 limes
Combine all ingredients except avocado and lime juice in a large bowl and refrigerate at least one hour. Dice avocado(s) and add to the bowl, along with the lime juice. Toss together and let sit for 15 minutes.
Also in an attempt to be more healthy I made my own enchilada sauce. I got the recipe from here. Of course I modified it a little, trying to be more healthy.
Easy Enchilada Sauce
3 tsp. EVOO
1 tbsp. whole wheat flour
1/4 c. chili powder
2 c. organic vegetable stock
10-oz. tomato paste
1 tsp. dried oregano
1 tsp. ground cumin
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.