Black Bean Enchiladas:
A Touch Of The South
For Healthy Snacks

Going Mexican tonight? Black Bean Enchiladas are a quick and easy recipe for that south-of-the-border appeal which can be used as some healthy snacks or even as the main course.. Serve with a choice of accompaniments such as sliced black olives, mashed avocado or guacamole, sour cream or dairy free yogurt.

(dairy, egg, gluten free)

• 1 T. Olive oil
• 2 cloves garlic, chopped
• 1 cup red bell pepper, chopped
• 2 cans black beans, drained, rinsed and gently mashed
• 1 bunch scallions, minced
• 1/4 tsp. oregano
• 1/2 tsp. cumin
• 1/4 tsp. thyme
• 1-2 T. cider vinegar
• Salt and pepper to taste
• 8 corn tortillas
• Charred tomato sauce- recipe follows
• grated monterey jack cheese or dairy free cheese

Heat olive oil in skillet, Saute garlic and bell peppers for 3-4 minutes. Remove from heat. Stir in the mashed beans, scallions, herbs, vinegar and salt and pepper. Set aside.Heat a non-stick skillet. Soften each tortilla in skillet 30 seconds per side. Dip the tortilla into the warm tomato sauce. Place on a plate (for microwaving) or in a casserole dish (for baking). Place 2 T. bean filling down the center of tortilla.Place a line of dairy-free cheese or (grated Monterrey Jack) cheese along the side of filling. Loosely roll the tortilla into a log. Place back on plate or in casserole dish. Cover all with more Charred Tomato Sauce. Sprinkle with any remaining cheese or cheese substitute. Bake in oven (or microwave) until the cheese melts. Refrigerate any unused portions.

Charred Tomato Sauce For Black Bean Enchiladas

• 1 1/2 Lbs. plum tomatoes
• 2 fresh serano chilies or one jalapeno chili
• 1/3 cup chopped white onion
• 1/2 tsp. salt
• 1 T. vegetable oil
• 1/4 cup chopped fresh cilantro

Grill or broil tomatoes and chilies 2-3 inches from heat, turn frequently, until browned on all sides. (12-15 minutes for tomatoes and 3-5 minutes for chilies). Using a cast iron skillet with no oil, char the onions. Core the tomatoes, stem the chilies and place in a blender. Add the onion and salt. Blend until soft. Heat oil in skillet- stir in 1/2 cup sauce. When sauce is boiling, stir in the balance of sauce and continue cooking until thickened, approximately 3-5 minutes. Add cilantro.

Makes 8 servings, One serving =183 calories, 5 grams fat, 507 mg. sodium, 30 grams carbohydrates,8 grams protein

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