Black Bean And Vegetable Enchiladas from Healthy Diabetic Recipes

Black Bean And Vegetable Enchiladas Recipe

Recipe Ingredients:

vegetable cooking spray
2 cans black beans, -- (16 ounces each) rinsed & drained
1 cup chopped onion
1 green pepper, chopped
2 tbsp vegetable broth
2 cups picante sauce
12 medium corn tortillas
1 cup chopped tomatoes
1/2 cup reduced-fat shredded cheddar cheese
1/2 cup reduced-fat shredded mozzarella cheese
3 cups shredded lettuce
light sour cream, for garnish

Recipe Instructions:

Preheat oven to 350=F8F and coat a 9" x 13" baking pan with vegetable coo=
king=0Aspray. Mash one can of the beans with a spoon or in a blender or =
food=0Aprocessor; set aside. Saut=82 the onion and green pepper in the v=
egetable broth=0Auntil tender, about 2 to 3 minutes. Add 1 cup picante s=
auce, the mashed=0Abeans, and the can of whole beans. Stir the mixture a=
nd heat thoroughly.=0ASpoon about 1/3 cup of the bean mixture down the ce=
nter of each tortilla and=0Aroll it up. Place the tortillas seam-side do=
wn in the baking pan. combine=0Athe remaining cup of picante sauce and t=
he tomatoes; spoon over enchiladas.=0ACover with foil and bake for 15 min=
utes. Uncover, sprinkle with cheeses and=0Abake, uncovered, for 5 more m=
inutes. To serve, place 1/2 cup of lettuce on=0Aeach plate and top with =
two enchiladas. Garnish with sour cream, if desired.

Preparation time: 15 minutes Cooking time: 20 minutes

Yield: 12 enchiladas

Servings: 1

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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