Monday, January 27, 2014

Black Bean and Corn Enchiladas


1 large onion, diced, about 2 cups
1/2 green pepper diced, approx. 1/2 to 1 cup
1/2 cup water
1 cup no-salt added tomato sauce (divided)
1 or 2 cloves garlic, minced
1 Tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt-free seasoning
1 1/2 to 2 cups cooked black beans ( or 1 15 oz can, rinsed and drained)
1 cup frozen corn

12-16 corn tortillas
2 to 4 cups enchilada sauce, homemade or 1 28 oz. can

Optional: Add 1/2 cup sliced black olives (small can, drained) to the filling.
               Sprinkle 2 sliced green onions on top of enchiladas for garnish.


For filling:  Saute onion and green pepper in water until tender.  Add two tablespoons of the tomato sauce, the garlic and spices and saute for one more minute.

Stir in remaining tomato sauce, black beans, corn, and olives (if using), and cook over low heat until heated through, 5 to 10 minutes.

Pour in enough enchilada sauce to coat bottom of baking pan(s). Soften corn tortillas in a covered bowl in microwave for 30 seconds. Roll about 1/4 cup of filling into each tortilla and place in pan. Pour enchilada sauce over the enchiladas. Bake at 375 F for 15 minutes. Garnish with sliced green onions if desired.

Makes 12-16 enchiladas.

* * *

Notes:  I baked the enchiladas uncovered in two glass baking dishes.

No comments:

Popular Posts