Sunday, December 11, 2011

Black Bean Enchiladas

A little while ago I was on a kick to not eat any meat.  I read the book "Skinny Bitch" and it totally turned me off of animal products for about 2 months.  LOL, until I forgot what I read and started eating meat again.  During that time I was looking for recipes without meat and found one called White Bean Enchiladas from Cooking Light.  This recipe is a variation of that.  Just as a quick note, I almost forgot to take a picture of the dish!  Please forgive me for the not so appealing picture.

Black Bean Enchiladas
adapted by Cooking Light White Bean Enchiladas

2 Tablespoons sour cream
1 16oz can white beans, rinsed and drained
1 16oz can black beans, rinsed and drained
1/2 cup shredded Mexican blend cheese (I'll be honest, I use about twice this much!)
1 4oz can chopped green chiles
1/2 medium onion, chopped
1 Tablespoon cilantro
1 teaspoon cumin
1 10oz can enchilada sauce (I only had green on hand but the first time I made it I used red and liked it better with red)
1/4 cup water
6 corn tortillas
Cooking Spray

1. Preheat oven to 350 degrees.
2. Combine sour cream and beans in a food processor; process until almost smooth.  Stir in 1/4 cup cheese, chiles, onions, cilantro, and cumin.
3. Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat.  Dip 1 tortilla in sauce mixture to soften, and transfer to a plate.  Spread 1/4 cup bean mixture down center of tortilla, roll up.  Place roll, seam side down, in a 11 x 7 inch baking dish coated with cooking spray.  Repeat procedure with remaining tortillas and bean mixture.  Add remaining sauce to pan, cook 1 minute.  Spoon over enchiladas, sprinkle with cheese.
4. Bake at 350 for 30 minutes or until bubbly.  Sprinkle with cilantro if desired.

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