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Receta Black Bean And Corn Enchiladas
by Global Cookbook

Black Bean And Corn Enchiladas
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  Raciónes: 6

Ingredientes

  • 2 can black beans - (15 ounce ea) rinsed and liquid removed
  • 2 c. frzn corn
  • 1/3 c. sliced scallions white and light green parts
  • 1 lrg tomato minced
  • 1/3 c. minced cilantro plus
  • 2 Tbsp. minced cilantro
  • 1 tsp dry oregano
  • 1/2 tsp grnd cumin
  • 1 dsh grnd chipotle (optional)
  • 1 can low-sodium enchilada sauce - (20 ounce)
  • 12 x corn tortillas - (6" dia)
  • 1/2 c. shredded cheddar cheese - (2 ounce) (or possibly soy cheese)

Direcciones

  1. Preheat oven to 375 degrees. In large nonstick skillet, combine black beans, corn, scallions and tomato. Bring to a simmer over medium-high heat. Add in 1/3 c. cilantro, oregano, cumin and chipotle pwdr. Cook, stirring occasionally, till mix is slightly thickened, 4 to 5 min. Remove from heat.
  2. Coat medium baking dish with thin layer of enchilada sauce.
  3. Place tortillas in stack on microwavable plate; cover with moist paper towel. Microwave tortillas on high till soft and heated through, about 1 minute. Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 c. bean mix. Roll tortillas and place seam-side down in baking dish. Spoon any remaining filling over enchiladas and cover with remaining enchilada sauce. Sprinkle with cheese and bake, uncovered, till bubbling, 15 min.
  4. Sprinkle enchiladas with remaining 2 Tbsp. minced cilantro and serve.
  5. This recipe yields 6 servings.
  6. Comments: Serve with a sliced jicama and orange salad sprinkled with fresh lime juice and a dash of cayenne.
  7. Description: "Here's a fresh-tasting Mexican dish which is as satisfying as it is simple to make."