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welovegod.org - Share Your Recipe!

Recipe Name: Black Bean Enchiladas With Tomato Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Cup(s) Dried black beans
4 Cup(s) Water
2 Teaspoon(s) Olive oil
1 Onion, chopped
3 Cloves garlic, minced
1 1/2 Teaspoon(s) Chili powder
1 Teaspoon(s) Ground cumin
2 Tomatoes, chopped peeled
seeded
1 Cup(s) Corn kernels
3 Jalapeno chilies, seeded and
chopped
1/4 Teaspoon(s) Ground black pepper
8 Corn tortillas, 6 in. in
diameter
1/2 Cup(s) Nonfat sour cream, dairy
1/2 Cup(s) Monterey Jack cheese
low-fat if desired
Tomato Salsa-
2 Tomatoes, seeded and chopped
1/3 Cup(s) Red onion, chopped
1 Jalapeno pepper, seeded and
diced
1 Tablespoon(s) Chopped fresh cilantro
1 Teaspoon(s) Lime juice
1/8 Teaspoon(s) Salt
minutes.
Directions:
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 hours,
skimming away the gray foam that appears. Drain well. Preheat an oven
to 350°F. Coat a 13-by-9-inch baking dish with nonstick cooking
spray. In a large nonstick frying pan over medium heat, heat the oil.
Add the onion and garlic and saute for 3 minutes. Add the chili powder
and cumin and saute for 1 minute. Add half of the tomatoes and the
corn, chiles, salt and pepper and simmer for 1 minute. Wrap the
tortillas in aluminum foil and warm in the oven for 5 minutes. In a
food processor with the metal blade, combine the beans and sour cream
and process until smooth. Add to the frying pan and cook until the
beans are warm, about 3 minutes. Divide the bean mixture 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 until the cheese melts, about To serve, divide among 4
individual plates. Top each with an equal amount of the Tomato Salsa.
Tomato Salsa In a medium bowl, combine the tomatoes, onion, chili,
cilantro, lime juice, salt and pepper. Stir to mix well. Cover and
refrigerate until serving. One serving is 1/2 cup. Source: Jane Fonda
Cooking for Healthu Living Per serving: 450 Calories; 9g Fat (18%
calories from fat); 20g Protein; 75g Carbohydrate; 17mg Cholesterol;
427mg Sodium Posted to MC-Recipe Digest V1 #621 by Charles Davis
<comet9@worldnet.att.net> on May 28, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 255
Calories From Fat: 80
Total Fat: 9.2g
Cholesterol: 12.6mg
Sodium: 850.2mg
Potassium: 913mg
Carbohydrates: 35.5g
Fiber: 10.1g
Sugar: 8.1g
Protein: 13.1g


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