Black Bean Enchiladas With Tomato Salsa

Course : Beans
Serves: 4
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Ingredients:

1 cup dried black beans
4 cups water
2 teaspoons olive oil
1 large onion -- chopped
3 cloves garlic
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 large tomatoes --chopped -- peeled, seeded
1 cup corn kernels
3 medium jalapeno chilies -- seeded and chopped
1/4 teaspoon ground black pepper
8 tortillas corn tortillas -- 6 in. in diameter
1/2 cup nonfat sour cream -- (dairy)
1/2 cup Monterey Jack cheese -- low-fat if desired
---tomato salsa---
2 medium tomatoes -- seeded and chopped
1/3 cup red onion -- chopped
1 medium jalapeno pepper -- seeded and diced
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
 

Preparation / Directions:

In a large saucepan over high heat, combine the beans and water and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, skimming away the gray foam that appears. Drain well. Preheat an oven to 350¡F. Coat a 13-by-9-inch baking dish with nonstick cooking spray. In a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and sauté for 3 minutes. Add the chili powder and cumin and sauté for 1 minute. Add half of the tomatoes and the corn, chiles, salt and pepper and simmer for 1 minute. Wrap the tortillas in aluminum foil and warm in the oven for 5 minutes. In a food processor with the metal blade, combine the beans and sour cream and process until smooth. Add to the frying pan and cook until the beans are warm, about 3 minutes. Divide the bean mixture among the tortillas. Roll and place seam side down in the prepared dish. Top with the remaining tomatoes and the cheese. Cover with aluminum foil and bake until the cheese melts, about 20 minutes. To serve, divide among 4 individual plates. Top each with an equal amount of the Tomato Salsa. Tomato Salsa In a medium bowl, combine the tomatoes, onion, chili, cilantro, lime juice, salt and pepper. Stir to mix well. Cover and refrigerate until serving. One serving is 1/2 cup. Source: Jane Fonda Cooking for Healthy Living


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