Black Bean Enchiladas
1 T canola oil
1 onion (chopped)
2 cloves garlic (minced)
3 T chili powder
2 t cumin
2 C black beans
1 tsp salt
2 C tomato puree
1/2 C chopped cilantro
1 jalapeno (chopped)
8 oz cheese
14 tortillas
(over)
1. Heat oil on med heat, add onion & garlic, add chili powder,
cumin, salt.
2. Add beans & tomato puree and bring to boil. Reduce heat to low.
3. Mash beans w/ potato masher & simmer ~5 min.
4. Remove bean mixture from heat & strain, reserving sauce.
5. Transfer strained bean mixture to med bowl and mix w/ cilantro,
jalapenos & cheese.
6. Preheat oven to 350°F.
7. Spread 1/2 sauce in bottom of baking dish.
8. Scoop 1/4 cup bean mixture into each tortilla & roll tightly.
Place in dish seam-side down.
9. Pour sauce over enchiladas. Sprinkle w/ remaining cheese.
10. Cover w/ foil. Bake 20 mins.
11. Remove foil & bake 2-3 mins or until lightly brown.
12. Garnish w/ cilantro.