Monday, August 15, 2011
Black Bean Enchiladas
1 onion, chopped
1-2 tablespoons olive oil
2 (15-ounce) cans black beans, drained
1 1/2 cups salsa
12 flour tortillas
2 medium sized tomatoes, diced
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
optional: sour cream , shredded lettuce, and guacamole for topping
In a large skillet, heat the olive oil and add the onion cooking the onion for 2 to 3 minutes until it has softened. Add the black beans. (You can mash one can and keep one whole or mash them once you add them to the onion mixture using an immersion blender. We prefer to use an immersion blender on the whole mixture.) Add 3/4 cup of salsa stirring to combine, heating until everything is heated through.
Spray a 9 x 13 inch baking dish with nonstick cooking spray. Spoon about 1/4 cup of mixture down the center of each flour tortilla. Roll up and place, seam side down, in a 9 X 13 baking dish. Combine the remaining 3/4 cup salsa with your diced tomatoes; spoon over the enchiladas. Cover with aluminum foil and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses and bake an additional 5 minutes or until cheese is melted and bubbly. Serve topped with sour cream, shredded lettuce, guacamole or toppings of your choice.
from Dinah's Dishes--picture and recipe. Can't wait to try this one.