Quick Black Bean Enchiladas INGREDIENTS
PREPARATION
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 9x13 baking pan, and preheat the oven to 375°F.
NUTRITIONAL INFO
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.
420 calories, 13 g. fat, 85 mg. cholesterol, 780 mg. sodium, 38 g. carbohydrate, 5 g. fiber, 35 g. protein
SERVING SUGGESTIONS Serve these easy enchiladas with a side of rice or quinoa, mixed with tomatoes, corn and olive oil. Reprinted by permission from WelcometotheTable.coop. Find more recipes and information about your food and where it comes from, recipes and a whole lot more at www.welcometothetable.coop. 14 | THE HEALTHY ALTERNATIVE
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 mediumhigh 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.
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.
