These hearty, cheesy bean enchiladas are a dinner favorite and make perfect leftovers. Serve these easy enchiladas with a side of rice or quinoa, mixed with tomatoes, corn and olive oil. Servings 8. Total time 50 minutes; 20 minutes active.
1 tablespoon extra virgin olive oil
1 small onion, chopped
24-28 oz. enchilada sauce
2 cans black beans, cooked, drained
1 cup frozen corn
1 teaspoon dried oregano
24 corn tortillas
2 cups shredded Monterey Jack cheese
Chopped avocado, cilantro, sour cream (optional)
- Lightly oil a 9×13 baking pan, and preheat the oven to 375°F.
- Drizzle olive oil in a large sauté pan and place over medium-high heat. Add the onions and stir until they start to sizzle. Reduce the heat to low, and stir occasionally for about 10 minutes.
- Pour the enchilada sauce in a 1-quart pot. Place over medium-high heat and bring to a boil, then reduce the heat to a simmer. Stir the beans and corn into the sautéed onions and stir in 1/2 cup of the enchilada sauce. Stir in the oregano.
- Place the pot of sauce next to the prepared pan. Warm the corn tortillas, wrapped in damp paper towels, in the microwave for 30–40 seconds, or steam a few at a time in a steamer basket. Let cool slightly. Dip each corn tortilla in sauce, then measure about 1/4 cup of the bean mixture into each tortilla. Roll up the tortilla and place in the prepared pan, tucking the filled rolls tightly alongside each other in two rows.
- Pour the remaining sauce evenly over the rolls. Spread gently with the back of a spoon. Sprinkle the cheese over the enchiladas.
- Bake for 30 minutes, until the cheese is melted and golden brown.
- Serve hot. If desired, top with avocado, cilantro or a dollop of sour cream.
420 calories, 13 g. fat, 85 mg. cholesterol, 780 mg. sodium, 38 g. carbohydrate, 5 g. fiber, 35 g. protein
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