Tuesday, June 20, 2006

Vegetarian Black Bean Enchiladas
About 4.5 weight watchers points for 2 enchiladas

Last night, I made vegetarian black bean enchiladas. They were so yummy... Jeff said that they were ALMOST better than my pizza!!

Before you start, you have to make a batch of salsa. (Skip this step if you are using my Easier Enchilada Sauce.)



Ingredients for salsa:
  • 1 28oz can of crushed tomatoes
  • 1-2 jalapenos
  • 1 small onion
  • 4 cloves garlic (or 1tsp garlic powder)
  • 1 bunch of cilantro
Directions for salsa:
  • Coarsely chop jalapenos, onion, garlic and cilantro and place into blender or food processor. Process until finely chopped.
  • Open can of tomatoes and put into large bowl
  • Fold onion mixture into tomatoes until completely mixed
Now, for the enchiladas!!

Ingredients for sauce: (Or you can try making my Easier Enchilada Sauce!)
  • 1 tsp olive oil
  • 1/4 onion, minced
  • 4 garlic cloves or 1 tsp garlic powder
  • 1 tsp oregano
  • 2 or 3 Tbs chili powder
  • 1/2 tsp cumin
  • 2 cups salsa
  • 1 cup water
Directions for sauce:
  • Heat olive oil and saute the onion and garlic for a few minutes - add the next 4 ingredients and stir. It will become a little dry and thick, so you can add a little of the water
  • Add salsa and stir through
  • Add water and stir through
  • Heat through

Ingredients for enchiladas:
  • 1 recipe of Enchilada Sauce (or you can make my Easier Enchilada Sauce!)
  • 12 corn tortillas
  • 1 can of black beans
  • 1 cup of shredded cheese
Directions for enchiladas. (You might want to try my Variation of Black Bean Enchiladas for an easier prep!)
  • Soak the tortillas in the enchilada sauce for a few minutes (you may want to let the sauce cool a little). Soaking isn't totally necessary but it helps keep the tortillas from cracking when you roll them up. It does sort of make them soggy, so you have to be careful and not break them when you handle them. But even if your tortillas are cracked or broken, its OK because everything gets covered w/ sauce and cheese and you can't even see the tortillas! If you don't soak, then just dip them into the sauce before rolling them up!
  • Spray 9x13 casserole dish w/ Pam, then add about 1/2 cu of sauce to bottom of the pan
  • Place 1.5 Tbl of black beans inside each tortilla and roll up into casserole dish. You may have some beans left over. Just put them anywhere you can once the tortillas are all rolled up.
  • Scoop rest of enchilada sauce over the top
  • Cover with cheese
  • Cook for about 25-30 minutes in 350 degree oven

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1 Comments:

At 6:38 PM, Blogger Holly said...

Note: I've started making a stacked version of this recipe, rather than rolling the tortillas. Much easier and just as good! http://chefholly.blogspot.com/2007/07/variation-of-black-bean-enchiladas.html.

Also, I have developed a much easier and quicker sauce! http://chefholly.blogspot.com/2009/07/easier-enchilada-sauce.html

 

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