Our Veggie Kitchen

These enchladas are filling and delicious. I usually make them a day ahead of time and pop them in the oven for an easy weeknight dinner.

My tried and true enchilada sauce was a TexMex masterpiece that was made with a pound of lard. It was neither nutritious nor vegitarian. I've experiemented with different sauces, but haven't arrived on any yet. For now, I'm just using Old El Paso Enchilada Sauce. If you have your own, use a couple of cups, or a little more.



Black Bean Enchiladas:
1 tbs vegetable oil
1 red onion, chopped
2 cloves garlic, minced
2 cans black beans, drained
1 can corn, drained (or 1 1/2 cups frozen)
1 1/2 cups nacho cheese sauce
10 medium tortillas
1-2 cans (14 oz) enchilada sauce

Saute the onion in oil until soft. Add the garlic and saute until aromatic. Combine in a mixing bowl with the beans and corn. Stir in a few spoonfuls of enchilada sauce and set aside. This is the filling for the enchiladas. Add a few more spoonfuls of sauce into a 9x13 casserole.

For each tortilla, add 2-3 heaping tablespoons of filling, followed by 1-2 tablespoons of nacho sauce. Wrap each tortilla and place tightly into the casserole. Spoon another tablespoonful of nacho sauce over each enchilada and pour the remaining enchilada sauce over the tortillas.

Cover with tin foil and bake at 350 for 45 minutes, until bubbling. Remove foil and bake another 5 minutes.

5 Servings: 508 cal (17 g fat, 75g carbs, 18g protein)