| Chili-Cheese Black Bean Enchiladas |
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cooking spray
1/2 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 garlic cloves -- minced
1 - 15 oz can black beans -- rinsed and drained
1 - 12 oz bag frozen soy crumbles (such as Morningstar Farms) -- thawed
3/4 cup bottled salsa
1/3 cup block-style fat-free cream cheese (3 oz) -- softened
1 cup shredded reduced-fat extrasharp cheddar cheese (4 oz) -- divided
12 - 6 inch corn tortillas
1 - 10 oz can enchilada sauce
1/2 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 garlic cloves -- minced
1 - 15 oz can black beans -- rinsed and drained
1 - 12 oz bag frozen soy crumbles (such as Morningstar Farms) -- thawed
3/4 cup bottled salsa
1/3 cup block-style fat-free cream cheese (3 oz) -- softened
1 cup shredded reduced-fat extrasharp cheddar cheese (4 oz) -- divided
12 - 6 inch corn tortillas
1 - 10 oz can enchilada sauce
Preheat oven to 350 degrees.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and saute 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans and soy crumbles, and cook 2 minutes, stirring mixture frequently.
Stir in salsa and cook 1 minute. Remove from heat and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce on bottom of a 13x9-in baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas and sprinkle with 1/2 cup cheddar. Bake at 350 degrees for 20 minutes or until thoroughly heated. Yield: 6 servings (serving size: 2 enchiladas)
Poster Notes: This does not make enough sauce. Next time try using more enchilada sauce (bigger can).
Stacy's Notes - Made these Nov 2004. They were good. Tim loved them more than I did because they were quite a bit spicy for me. Next time, use less chili powder so that they won't be so hot! I used 1/2 cup chopped yellow onion and sauteed it in olive oil and cooking spray. Added seasonings as called for, minced garlic from a jar, can beans, and 1 package of Boca soy crumbles. Used On the Border salsa, but I used more, about 1 cup rather than 3/4 cup. I used an 11x7 inch pan and got 6 enchiladas in there, which was about right for the 10 oz can of Old El Paso enchilada sauce. If making the full recipe, get a larger can of sauce or two small ones. I made these earlier in the day, then zapped them in the microwave for a minute before running them in the oven. Used leftover filling to make more for lunch the next day.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and saute 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans and soy crumbles, and cook 2 minutes, stirring mixture frequently.
Stir in salsa and cook 1 minute. Remove from heat and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce on bottom of a 13x9-in baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas and sprinkle with 1/2 cup cheddar. Bake at 350 degrees for 20 minutes or until thoroughly heated. Yield: 6 servings (serving size: 2 enchiladas)
Poster Notes: This does not make enough sauce. Next time try using more enchilada sauce (bigger can).
Stacy's Notes - Made these Nov 2004. They were good. Tim loved them more than I did because they were quite a bit spicy for me. Next time, use less chili powder so that they won't be so hot! I used 1/2 cup chopped yellow onion and sauteed it in olive oil and cooking spray. Added seasonings as called for, minced garlic from a jar, can beans, and 1 package of Boca soy crumbles. Used On the Border salsa, but I used more, about 1 cup rather than 3/4 cup. I used an 11x7 inch pan and got 6 enchiladas in there, which was about right for the 10 oz can of Old El Paso enchilada sauce. If making the full recipe, get a larger can of sauce or two small ones. I made these earlier in the day, then zapped them in the microwave for a minute before running them in the oven. Used leftover filling to make more for lunch the next day.
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printed on: November 22, 2024 |