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Mexican   -   Black Bean Enchiladas With Tomato Salsa   adapted from jane fonda

  • 1 Cup Dried Black Beans
  • 4 Cups Water
  • 2 Teaspoons Olive Oil
  • 1 Large Onion -- chopped
  • 3 Cloves Garlic -- finely chopped
  • 1 1/2 Teaspoons Chili Powder
  • 1 Teaspoon Cumin
  • 2 Large Tomatoes -- chopped
  • 1 Cup Corn
  • 3 Medium Jalapeno -- chopped
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 8 Corn Tortillas
  • 1/2 Cup Guilt Free Sour Cream
  • 1/2 Cup Monterey Jack Cheese -- grated
Directions 2 Medium Tomatoes -- seed and chop tomato
1 Small Red Onion -- chopped
1 Medium Jalapeno -- chopped
1 Tablespoon Fresh Cilantro -- chopped
1 Teaspoon Lime Juice
Salt And Pepper -- to taste
cook bean according to package directions. preheat oven to 350 degrees. coat a 13x9 inch baking dish with non stick spray. Saute onion and garlic for 3 minutes. add chili powder and cumin saute for 1 minute. add half the tomatoes, corn, chiles, salt and pepper, simmer for 1 minute. wrap the tortillas in aluminium foil and warm them for 5 minutes. In a food processor with the metal blade, process beans and sour cream until smooth. add to skillet and cook until bean are warm about 3 minutes. divide the bean mixture among the tortillas. roll and place seam side down in the prepared baking pan. top with remaining tomatoes and cheese. Cover with foil, bake until the cheese melts about 20 minutes.
Salsa directions.
combine and refrigerate until serving.
Place 2 enchiladas on plate and top with salsa.
Serves 4
Time to Make 0:00

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