Black Bean and Cheese
Enchiladas
-
1 tablespoon Vegetable
oil
-
1/2 cup Green onions --
sliced
-
1 teaspoon Garlic --
minced
-
12 ounces Canned
tomatillos
-
4 ounces Canned green chilies
-- chopped
-
1/2 cup Fresh cilantro --
chopped
-
1 tablespoon Dried
oregano
-
1 cup Low-sodium chicken
broth
-
12 Whole wheat tortillas --
8"
-
15 ounces Canned black
beans
-
8 ounces Fat-free Monterey
Jack -- cheese, shredded, He
Heat oven to 350 F. To make sauce, cook
green onions and garlic in oil
until tender. 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. Pour sauce
into blender container. Cover and blend on high speed until
smooth. Return to saucepan and stir in chicken broth. Cook over
medium heat about 15 minutes. Dip each tortilla into sauce.
Spoon about 1 1/2 tb. black beans and 2 tb. cheese onto each
tortilla. Roll tortilla around filling. Place seam side down in
13" x 9" baking dish sprayed with nonstick cooking spray. Pour
remaining sauce over tortillas; sprinkle with remaining cheese.
Bake at 350 F for 20 to 25 minutes until cheese is melted and
filling is hot. 12 Servings
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