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Ingredientes
- 2 x (16 ounce.) cans black beans Or possibly soak and cook black beans as directed on bag
- 1 env enchilada seasoning mix
- 1 sm can enchilada sauce
- 1 c. or possibly so of lowfat sour cream
- 8 x - 8" flour tortillas
- 1/2 c. or possibly so of minced green onion
- 1/2 x to 2/3 c. minced white onion
- 1 c. water
- 1 x -2 c. of grated cheese (a mix of cheddar & Monterey Jack is good)
Direcciones
- In large skillet, combine cooked/canned beans, enchilada seasoning mix and water. (Note which envelope says to add in tomato sauce but do not do which - just cook beans, seasoning and water). Bring to boil and then lower heat to simmer for about 5-10 min, stirring occasionally to avoid scorching. Add finely minced white onion and simmer 1-2 min more. Mix should be slightly thickened. Remove from heat and stir in 1/2 c. lowfat sour cream.
- Put 1/3 c. of bean mix in center of a tortilla, top with spoonful of enchilada sauce (from the can), and top with some cheese. Roll up and place seam side down in 9 x 13 baking dish. Do this for all tortillas. Then pour remaining canned enchilada sauce on top and sprinkle a bunch of cheese. Bake covered with foil for 15 min at 375. Then remove foil and bake another 5 min or possibly so.
- Remove from oven and sprinkle with minced green onions. Serve with lowfat sour cream.
- You may enjoy serving some white rice cooked in veggie stock along with these enchiladas.
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