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Ингредиенты
- 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)
Инструкции
- 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.
- Coat medium baking dish with thin layer of enchilada sauce.
- 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.
- Sprinkle enchiladas with remaining 2 Tbsp. minced cilantro and serve.
- This recipe yields 6 servings.
- Comments: Serve with a sliced jicama and orange salad sprinkled with fresh lime juice and a dash of cayenne.
- Description: "Here's a fresh-tasting Mexican dish which is as satisfying as it is simple to make."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 6 servings | |
| Calories 613 | |
| Calories from Fat 55 | 9% |
| Total Fat 6.42g | 8% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 737mg | 31% |
| Potassium 2068mg | 59% |
| Total Carbs 110.09g | 29% |
| Dietary Fiber 23.7g | 79% |
| Sugars 9.97g | 7% |
| Protein 33.75g | 54% |
