Thursday, May 9, 2013

Easy Black Bean Enchiladas


1 small yellow onion, diced
1 bell pepper, diced (any color)
15 oz can black beans, drained and rinsed
1 ear of corn, kernels removed (or 1 cup frozen corn)
2 tsp chili powder (or +/- based on how "spicy" your family prefers)
1 tsp cumin
1/2 tsp salt
1 cup monterey jack shredded cheese (optional)
2, 16 oz jars of your favorite salsa, mild
12 tortillas (flour or corn)

In a medium bowl, mix together onion, pepper, black beans, corn, spices, and 1/2 cup of cheese.  
Spray a 13x9 inch pan with cooking spray.  Coat the bottom of the pan with about 1 cup of salsa.  

Scoop about 1/3 cup of the bean mixture into one of the tortillas, roll it up, and place it in the baking dish.  Repeat with remaining tortillas until pan is filled.  When pan is full, top tortillas with salsa and cover with aluminum foil.  Bake at 400 for 20 minutes.  Remove foil, top with a sprinkling of cheese and cook an additional 5 minutes or until cheese is melted. 

This recipe can also be prepared in a crockpot.  Follow this Link for how to prepare using this method.

I served these enchiladas topped with a few slices of avocado and a little dollop of Tofutti dairy free sour cream.  I also served with a chopped green salad to complete the meal.  

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