Black Bean Enchiladas with Tomato Salsa
| Yield: | 4 Servings |
| Categories: | Beans, Mexican |
| 1 | c | Dried black beans |
| 4 | c | Water |
| 2 | ts | Olive oil |
| 1 | lg | Onion, chopped |
| 3 | Cloves garlic, minced | |
| 1 1/2 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 2 | lg | Tomatoes,chopped, peeled, seeded |
| 1 | c | Corn kernels |
| 3 | Jalapeno chilies, seeded and chopped | |
| 1/4 | ts | Ground black pepper |
| 8 | Corn tortillas, 6 in. in diameter | |
| 1/2 | c | Nonfat sour cream, (dairy) |
| 1/2 | c | Monterey jack cheese, low-fat if desired |
| Tomato Salsa | ||
| 2 | Tomatoes, seeded and chopped | |
| 1/3 | c | Red onion, chopped |
| 1 | Jalapeno pepper, seeded and diced | |
| 1 | tb | Chopped fresh cilantro |
| 1 | ts | Lime juice |
| 1/8 | ts | Salt |
| 1/8 | ts | Ground black pepper |
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