Black Bean Cheese Enchiladas

Black Bean Enchiladas

Black Bean Cheese Enchiladas
  • 1 tablespoon vegetable oil
  • ½ cup green onions, sliced
  • 1 teaspoon garlic, minced
  • 12 ounces canned tomatillos
  • 4 ounces canned green chilies, chopped
  • ½ cup fresh cilantro chopped
  • 1 tablespoon dried oregano
  • 1 cup low-sodium chicken broth
  • 12 whole wheat tortillas
  • 15 ounces canned black beans
  • 8 ounces fat-free Monterey jack cheese, shredded
  1. Heat oven to 350° F.
  2. Spray 13 x 9 inch baking pan with non-stick cooking spray and set aside.
  3. To make sauce, cook green onions and garlic in oil until tender.
  4. Add tomatillos, green chilies, cilantro and oregano. Continue cooking until sauce comes to a boil; reduce heat to low and continue cooking about 10 minutes.
  5. Pour sauce into blender container. Cover and blend on high speed until smooth.
  6. Return to saucepan and stir in chicken broth. Cook over medium heat about 15 minutes.
  7. Dip each tortilla into sauce.
  8. Spoon about 1½ tablespoon black beans and 2 tablespoon cheese onto each tortilla.
  9. Roll tortilla around filling. Place seam side down in 13" x 9" baking dish.
  10. Pour remaining sauce over tortillas; sprinkle with remaining cheese.
  11. Bake Black Bean Enchiladas at 350° F for 20 to 25 minutes until cheese is melted and filling is hot.

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