Happy Easter everyone! I forgot to post my foodie recipe on Friday, so here it is! This week's recipe is for black bean enchiladas. I made this last night because my friend is a vegetarian and can never enjoy my wonderful cooking when he comes over. The original recipe called for chicken broth, but I took that out and added other things that I think make it even better and vegetarian-friendly. Let's get to it.
What you will need:
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 tablespoons water
- 1 1/2 tablespoon cumin
- 1 tablespoon salt
- 2 cans (15 ounces each) black beans, rinsed and drained, divided
- 1-1/2 cups picante sauce, divided
- 12 flour tortillas (6 inches)
- 2 medium tomatoes, chopped
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 3 cups shredded lettuce
- 6 tablespoons fat-free sour cream
Here's how you make it:
- In a nonstick skillet, cook and stir onion and green pepper in water with cumin and salt
- for 2-3 minutes or until tender. Mash one can of black beans. Add to
- the skillet with 3/4 cup of picante sauce and other can of beans not mashed; heat
- through.
- Spoon 1/4 cup mixture down the center of each tortilla. Roll up and
- place, seam side down, in a 13-in. x 9-in. baking dish coated with
- cooking spray. Combine tomatoes and remaining picante sauce; spoon
- over enchiladas.
- Cover and bake at 350° for 15 minutes. Uncover; sprinkle with
- cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on
- each plate and top with two enchiladas. Garnish each serving with 1
- tablespoon sour cream. Yield: 6 servings.
Easy huh? And because it yields 6 servings, you will definitely have leftovers for tomorrow's lunch. Try this out if you want to try a delicious vegetarian meal that even the manliest of mans that live off meat would devour.
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