Black Bean & Tomatillo Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 Corn Tortillas1 can Black Beans2 Tomatillos, chopped1 cup Salsa1 T Cumin Powder1 T Garlic Powder1 T Onion PowderSalt & Pepper to taste1/3 cup Tomato Paste4 T Olive Oilwater
For the sauce:
Mix tomato paste, olive oil, 1/2 T cumin, 1/2 T garlic powder, and 1/2 T onion powder in small sauce pan over medium heat. Add sufficient water to give preferred consistency for enchilada sauce: start with 1/4 cup and add until satisfied with consistency. Salt and pepper to taste. Continue stirring. Once sauce reaches boiling point, remove from heat and let cool.
For the filling:
Mix black beans, chopped tomatillos, 1/3 cup salsa, and remaining 1/2 T cumin, 1/2 T garlic powder, and 1/2 T onion powder in a medium sauce pan over medium heat. Salt and pepper to taste. Simmer while stirring for approximately 5 minutes, or until tomatillos are soft. Remove from heat and let cool.
To assemble:
Preheat oven to 375 degrees. Put a few spoonfulls of enchilada sauce in the bottom of a baking dish. Dip one corn tortilla in enchilada sauce and wet all over, both sides (yes this is a messy step and be sure the sauce has cooled sufficiently to handle - mind the burns!). Put a few spoon-fulls of filling in tortilla and wrap tortilla around warm filling. Place wrap-side down in the baking dish and repeat with remaining seven tortillas. Cover enchiladas with remaining enchilada sauce and sprinkle on cheese. Bake uncovered in oven for approximately 20 minutes or until dish is heated through and cheese is melted.
Serves 4 (two enchiladas each). Serve with remaining salsa
Number of Servings: 4
Recipe submitted by SparkPeople user BRRRANDI78.
Mix tomato paste, olive oil, 1/2 T cumin, 1/2 T garlic powder, and 1/2 T onion powder in small sauce pan over medium heat. Add sufficient water to give preferred consistency for enchilada sauce: start with 1/4 cup and add until satisfied with consistency. Salt and pepper to taste. Continue stirring. Once sauce reaches boiling point, remove from heat and let cool.
For the filling:
Mix black beans, chopped tomatillos, 1/3 cup salsa, and remaining 1/2 T cumin, 1/2 T garlic powder, and 1/2 T onion powder in a medium sauce pan over medium heat. Salt and pepper to taste. Simmer while stirring for approximately 5 minutes, or until tomatillos are soft. Remove from heat and let cool.
To assemble:
Preheat oven to 375 degrees. Put a few spoonfulls of enchilada sauce in the bottom of a baking dish. Dip one corn tortilla in enchilada sauce and wet all over, both sides (yes this is a messy step and be sure the sauce has cooled sufficiently to handle - mind the burns!). Put a few spoon-fulls of filling in tortilla and wrap tortilla around warm filling. Place wrap-side down in the baking dish and repeat with remaining seven tortillas. Cover enchiladas with remaining enchilada sauce and sprinkle on cheese. Bake uncovered in oven for approximately 20 minutes or until dish is heated through and cheese is melted.
Serves 4 (two enchiladas each). Serve with remaining salsa
Number of Servings: 4
Recipe submitted by SparkPeople user BRRRANDI78.
Nutritional Info Amount Per Serving
- Calories: 329.5
- Total Fat: 13.8 g
- Cholesterol: 17.3 mg
- Sodium: 649.3 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 8.6 g
- Protein: 11.7 g
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