Black Bean And Corn Enchiladas

Recipe Ingredients

2		Black beans - (15 oz ea) - rinsed and drained
2 cups	125g / 4.4oz	Frozen corn
1/3 cup	78ml	Sliced scallions - white and light
		Green parts
1		Tomato - chopped (large)
1/3 cup	5.3g / 0.2oz	Chopped cilantro - plus
2 tablespoons	30ml	Chopped cilantro
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Ground cumin
1		Ground chipotle - (optional)
1		Low-sodium enchilada sauce - (20 oz)
12		Corn tortillas - (6" dia)
1/2 cup	73g / 2.6oz	Shredded cheddar cheese - (2 oz)
		= (or soy cheese)

Recipe Instructions

Preheat oven to 375 degrees. In large nonstick skillet, combine black beans, corn, scallions and tomato. Bring to a simmer over medium-high heat. Add 1/3 cup cilantro, oregano, cumin and chipotle powder. Cook, stirring occasionally, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat.

Coat medium baking dish with thin layer of enchilada sauce.

Place tortillas in stack on microwavable plate; cover with moist paper towel. Microwave tortillas on high until soft and heated through, about 1 minute. Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 cup bean mixture. Roll tortillas and place seam-side down in baking dish. Spoon any remaining filling over enchiladas and cover with remaining enchilada sauce. Sprinkle with cheese and bake, uncovered, until bubbling, 15 minutes.

Sprinkle enchiladas with remaining 2 tablespoons chopped cilantro and serve.

This recipe yields 6 servings.

Per Enchilada: 235 Cal; 9g Prot; 8g Total Fat (4 Sat. Fat); 34g Carb.; 20mg Chol; 138mg Sod.; 7g Fiber.

Source:
Vegetarian Times, September 2001

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