Shrimp Enchiladas With Black Beans

4 Tablespoons cooking oil
1 lb medium shrimp, shelled
1/4 tsp salt
1/8 tsp fresh-ground pepper
8 6-inch flour tortillas
1 2/3 cups drained and rinsed black beans (one 15 oz can)
1/2 lb Monterey Jack cheese, grated (about 1 cup)
2 cups chunky tomato salsa (1 16 oz jar)
1/2 cup sour cream, reduced fat
2 Tbsp chopped fresh chives or scallion tops

Heat oven to 250 degrees. Cover a baking sheet w/ paper towels. In a large heavy frying pan, heat 1 tablespoon of the oil over moderately high heat. Sprinkle the shrimp w/ the salt & pepper. Put the shrimp in the pan and cook, stirring, until just done, about 4 minutes. Remove the shrimp from the pan.

Lay the tortillas on a work surface. Cover half of each with the beans. Top with the cheese and then the shrimp. Fold the tortillas in the half.

In the frying pan, heat the remaining 3 tablespoons oil over moderately high heat. Add four enchiladas and brown, aboiut 30 seconds per side. Put on the baking sheet and keep warmin the oven. Repeat with the remaining enchiladas.

Drain the oil from the frying pan and then return four of the enchiladas to the pan. Put the rest in a second frying pan. Over moderate heat, add half the salsa to each pan and cook until the tortillas are slightly softened, turning once, about 2 minutes in all. Serve the enchiladas topped with dollops of sour cream and the chives.

You can also buy cooked shrimp, and save yourself a step.

Number of Servings: 4

Recipe submitted by SparkPeople user SBP4321.