Black Bean & Tomatillo Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Black Bean & Tomatillo Enchiladas calories by ingredient
Introduction
Delicious vegetarian enchiladas both flavorful and healthy; can be made vegan with the omission of cheese. The addition of cumin and tomatillos give them an authentic flavor. These enchiladas saved me from my cravings for rich Mexican restaurant food. Serves 4. Delicious vegetarian enchiladas both flavorful and healthy; can be made vegan with the omission of cheese. The addition of cumin and tomatillos give them an authentic flavor. These enchiladas saved me from my cravings for rich Mexican restaurant food. Serves 4.Number of Servings: 4
Ingredients
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8 Corn Tortillas
1 can Black Beans
2 Tomatillos, chopped
1 cup Salsa
1 T Cumin Powder
1 T Garlic Powder
1 T Onion Powder
Salt & Pepper to taste
1/3 cup Tomato Paste
4 T Olive Oil
water
Directions
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.
Member Ratings For This Recipe
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88MYSTIC
