Friday, October 12, 2012

Black Bean & Cheese Enchiladas

This is a recipe that I developed back in 2006 for a recipe contest. These meatless enchiladas make a delicious mid-week meal. They freeze beautifully, so double the recipe and have another meal ready to go on a busy night.

Black Bean And Cheese Enchiladas Ingredients:

1 2/3 cups cooked black beans, mashed (canned work fine)

2 cups shredded cheddar cheese, divided

1 cup shredded Monterey Jack cheese

1/2 cup chopped onion

1/4 cup sliced black olives

1/2 cup diced tomatoes (fresh or canned)

15-ounce can tomato sauce, divided

4.5 ounce can chopped green chiles

2 tsps garlic powder

12 corn tortillas (7-inch)

1 tsp chili powder

1/2 tsp hot pepper sauce

Directions: Combine mashed beans, 1 cup cheddar, 1/2 cup Monterey Jack cheese, onions, olives,diced tomatoes, and 1/2 the can of tomato sauce.

Mix well.

Place about 1/3 cup of bean mixture along center of each tortilla. Roll up and place in a glass baking dish that has been lightly sprayed with cooking spray.

Combine reamaining tomato sauce, chiles,garlic powder, chili powder, and hot pepper sauce. Spoon over filled tortillas

Sprinkle with remaining cheese and bake at 350 degrees for 15 to 20 minutes or until thoroughly heated. Makes 12.

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