Black Bean Enchiladas With Tomato Salsa Recipe

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0 votes | 1103 views
Servings: 4

Ingredients

Cost per serving $2.17 view details

Directions

  1. 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 hrs, skimming away the gray foam which appears. Drain well.
  2. Preheat an oven to 350iF. Coat a 13-by-9-inch baking dish with nonstick cooking spray.
  3. In a large nonstick frying pan over medium heat, heat the oil. Add in the onion and garlic and saute/fry for 3 min. Add in the chili pwdr and cumin and saute/fry for 1 minute. Add in half of the tomatoes and the corn, chiles, salt and pepper and simmer for 1 minute.
  4. Wrap the tortillas in aluminum foil and hot in the oven for 5 min.
  5. In a food processor with the metal blade, combine the beans and lowfat sour cream and process till smooth. Add in to the frying pan and cook till the beans are hot, about 3 min.
  6. Divide the bean mix 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 till the cheese melts, about 20 min.
  7. To serve, divide among 4 individual plates. Top each with an equal amount of the Tomato Salsa.
  8. Tomato Salsa In a medium bowl, combine the tomatoes, onion, chili, cilantro, lime juice, salt and pepper. Stir to mix well. Cover and chill till serving. One serving is 1/2 c..

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Nutrition Facts

Amount Per Serving %DV
Serving Size 561g
Recipe makes 4 servings
Calories 447  
Calories from Fat 129 29%
Total Fat 14.73g 18%
Saturated Fat 6.78g 27%
Trans Fat 0.0g  
Cholesterol 28mg 9%
Sodium 221mg 9%
Potassium 1288mg 37%
Total Carbs 64.03g 17%
Dietary Fiber 13.0g 43%
Sugars 8.71g 6%
Protein 19.33g 31%
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