Micro Black-Bean Enchiladas Lhj

Course : Enchiladas
Serves: 6
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1 cup chopped onions
1 tablespoon minced garlic
2 teaspoons chili powder
2 teaspoons cumin
1/4 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon ground red pepper
14 ounces tomatoes -- chopped, with juice
32 ounces black beans drained/rinsed
6 tortillas flour tortillas -- (7-inch)
2 cups shredded monterey jack cheese -- divided
1 can chopped green chilies -- (4 oz.) drained
1/4 cup chopped green onion
2 tablespoons chopped fresh cilantro or parsley

Preparation / Directions:

Combine onions and garlic in medium microwaveproof bowl. Cover with wax paper or plastic wrap, turning back one section to vent. Microwave on High 2 minutes. Stir in chili powder, cumin, oregano, salt and red pepper. Cover and microwave 1 minute. Stir in tomatoes; microwave, uncovered, 3 minutes more. Transfer 1 cup tomato mixture to another bowl, add beans and toss to combine. Reserve the remaining mixture for topping. For each enchilada, sprinkle 1/4 cup cheese down center of 1 tortilla. Top with 1 heaping tablespoon green chilies and 1/2 cup black-bean mixture. Roll up and place seam side down in 13x9-inch microwaveproof casserole. Repeat with remaining tortillas and ingredients. Spoon remaining tomato mixture over enchiladas; sprinkle with remaining 1/2 cup cheese. Cover and microwave 4 minutes, turning dish once halfway through, until heated through. Sprinkle with green onion and cilantro. Makes 6 servings. This vegetarian supper is cooked from start to finish in the microwave. Prep time: 15 minutes, Microwave time: 10 minutes

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