Black bean and cheese enchiladas Recipe

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Black bean and cheese enchiladas

Artist:	_	Yield:	12
Categories:	Cheese, Cheese & Eggs, Entrees, Mexican, North American, South American	Rating:	0
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Ingredients:

1	tbsp	Vegetable oil
1/2	cup	Green onions, sliced
1	tsp	Garlic, minced
12	oz	Canned tomatillos
4	oz	Canned green chilies
		-chopped
1/2	cup	Fresh cilantro, chopped
1	tbsp	Dried oregano
1	cup	Low-sodium chicken broth
12		Whole wheat tortillas, 8"
15	oz	Canned black beans
8	oz	Fat-free monterey jack
		-cheese, shredded, he

Procedures:

1	Heat oven to 350°F.
2	To make sauce, cook green onions and garlic in oil until tender.
3	Add tomatillos, green chilies, cilantro and oregano.
4	Continue cooking until sauce comes to a boil; reduce heat to low and continue cooking about 10 minutes.
5	Pour sauce into blender container.
6	Cover and blend on high speed until smooth.
7	Return to saucepan and stir in chicken broth.
8	Cook over medium heat about 15 minutes.
9	Dip each tortilla into sauce.
10	Spoon about 1 ?tb. black beans and 2 tb. cheese onto each tortilla.
11	Roll tortilla around filling.
12	Place seam side down in 13" x 9" baking dish sprayed with non-stick cooking spray.
13	Pour remaining sauce over tortillas; sprinkle with remaining cheese.
14	Bake at 350°F for 20 to 25 minutes until cheese is melted and filling is hot.
15	12 servings, each 286 calories, 15 g protein, 49 g.
16	Carbo., 5 g fat, 3 mg cholesterol