 Black Bean Enchiladas
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Makes 8 Rolls
1 tablespoon olive oil
2 cloves garlic, chopped
1 cup red bell pepper, chopped
2 cans black beans, drained, rinsed
and lightly mashed
1 bunch scallions, minced
¼ teaspoon oregano
½ teaspoon cumin
¼ teaspoon thyme
1-2 tablespoons cider vinegar
Salt and pepper, to taste
8 corn tortillas
Charred Tomato Sauce, warm
10 ounces crumbled queso fresco or grated Monterey Jack cheese or
dairy-free cheese alternative
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Heat oil in a skillet. Saute garlic and peppers for 3 to 4 minutes. Peppers should still be crunchy. Remove from heat.
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Stir in mashed black beans, scallions, herbs, vinegar, salt and pepper. Set aside.
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Heat a non-stick skillet. Soften each corn tortilla before filling it by placing it in the hot skillet and twirling it around for 30 seconds per side. Dip the tortilla into the warm tomato sauce. Place it on a plate or in a baking casserole.
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Place two tablespoons bean filling down the center of each tortilla. Sprinkle a little of the grated cheese along one side of the filling. Loosely roll the tortilla into a cylinder. Place the seam side down onto the plate or the bottom of a baking dish. Continue until all the tortillas are filled and rolled. Spoon more sauce over the enchiladas and sprinkle with remaining cheese or cheese alternative.
- Enchiladas are now ready to be baked or heated in the microwave until the cheese melts. Alternatively, store enchiladas in the refrigerator until you’re ready to heat them.
Charred Tomato Sauce
Makes Enough for 8 Enchiladas
1½ pounds plum tomatoes
2 fresh serrano chilies or 1 jalapeno chili
⅓ cup chopped white onion
½ teaspoon salt, or to taste
1 tablespoon vegetable oil
¼ cup chopped fresh cilantro
- Grill or broil tomatoes and chilies 2 to 3 inches from heat, turning frequently until lightly charred on all sides, 12 to 15 minutes for tomatoes (flesh should be soft) and 3 to 5 minutes for chilies.
- Using an iron skillet without any oil, char the onions.
- Remove the cores of the tomatoes and the stems from the chilies. Use a blender to puree the tomatoes and chilies with the onion and ½ teaspoon salt. Blend until sauce is smooth.
- Heat oil in a skillet for about 30 seconds. Stir in ½ cup sauce. When sauce is boiling, stir in remaining tomato sauce. Continue cooking, stirring constantly until sauce thickens, about 3 to 5 minutes. Season to taste and add cilantro.
Each enchilada with sauce contains 183 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 507mg sodium, 30g carbohydrate, 9g fiber, 8g protein.
This recipe by Rebecca Reilly was published in the Spring 2004 issue of Living Without magazine.
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