| Black Bean & Cheese Enchiladas
1 tablespoon of vegetable oil
1/2 cup of green onions, sliced
1 teaspoon of garlic, minced
12 ounce can of tomatillos
4 ounces of canned green chilies, chopped
1/2 cup of fresh cilantro, chopped
1 tablespoon of dried oregano
1 cup of low-sodium chicken broth
12 Whole wheat tortillas -- 8"
15 ounce can of black beans |
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Heat oven to 350ºF. To make sauce, cook green onions and garlic in oil until tender. Add tomatillos, green chilies, cilantro and oregano. Continue cooking until sauce comes to a boil; reduce heat to low and continue cooking about 10 minutes. Pour sauce into blender container. Cover and blend on high speed until smooth. Return to saucepan and stir in chicken broth. Cook over medium heat about 15 minutes. Dip each tortilla into sauce. Spoon about 1 1/2 tb. black beans and 2 tb. cheese onto each tortilla. Roll tortilla around filling. Place seam side down in 13" x 9" baking dish sprayed with non-stick cooking spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese. Bake at 350ºF.for 20 to 25 minutes until cheese is melted and filling is hot. |
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