Black bean enchiladas
By popular request, adapted from Vegetarian Times Vegetarian Beginner's Guide:
Black Bean Enchiladas
- 2 Tbs. canola or vegetable oil
- 1 med. onion, chopped
- 2 large cloves garlic, peeled and finely chopped
- 2 15-oz. cans black beans, drained and rinsed
- 2 roma tomatoes, diced
- 4-oz. can chopped green chilies (undrained)
- 1 Tbs. chili powder, or to taste
- 1-2 tsp. ground cumin
- 2 Tbs. tamari or soy sauce
- salt and freshly ground black pepper
- corn tortillas
- enchilada sauce
- grated low-fat sharp cheddar cheese
1. Make the filling.
Heat oil over medium heat. Add onion and garlic; cook, stirring until translucent and soft, about 5 minutes. Add beans, tomato, canned chilies, chili powder, cumin, and soy sauce. Bring to a boil, stirring frequently. Lower heat, cover, and simmer 10 min. Uncover and continue simmering until liquid reduces and mixture is firm and holds its shape. Season to taste with salt and pepper.
2. Roll the enchiladas.
Soften the tortillas by heating them in the microwave. Place about 2 heaping tablespoons of filling down the center of each tortilla and roll. Place the rolls in a single layer in a lightly greased 9x13-in. baking pan.
3. Bake the enchiladas.
Spoon sauce over the enchiladas and scatter with cheddar cheese. Cover dish with foil and bake until bubbly and hot (20-30 min.). Remove foil and bake another 5-10 min. Would be tasty garnished with chopped red or green onions, black olives, and/or chopped fresh cilantro if you have it on hand.
Babies seem to dig this dish. Maddie really really likes these enchiladas, and so does Ruby, who I'm told nearly fell asleep in her chair, she stayed there so long eating them. 