Bean Enchiladas

Course : Beans
Serves: 1
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15 ounces low-sodium tomatoes
1 medium jalapeno pepper -- seed, chop leave the seed in if you like hot
1/4 teaspoon freshly ground sea salt
1 tablespoon fresh oregano <<
1 teaspoon dried oregano
1 cup bean tereena
8 tortillas flour tortillas 4 inch
2 tablespoons freshly grated parmesan

Preparation / Directions:

Preheat the oven to 350F. Whiz the tomatoes, jalapeno, salt and oregano in a blender or processor until the tomatoes are chopped but not smooth. Pour a little of the sauce into the bottom of a loaf pan. Spoon 2 tablespoons of he Bean Tereena down the middle of each tortilla. Roll up and place on top of the sauce in the casserole. Cover the enchiladas with some more of the sauce, but don't drown them. Bake for 15 minutes. Pour the remaining sauce into a saucepan and just heat through. To serve: Pour a pool of sauce onto each serving plate, place 2 enchiladas on top, sprinkle with Parmesan cheese, and serve with a side salad of watercress or seasonal greens and your choice of low-fat dressing

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