Recipe: Black Bean Enchiladas

Ingredients:
1 small onion, chopped
1 small green bell pepper, chopped
1 can (15 oz) black beans, rinsed & drained (feel free to use low sodium black beans)
3/4 cup frozen corn, thawed
2 cups mexican blend cheese (or whatever cheese you prefer, I used mozzarella and mexican blend)
1 can (4 oz) chopped green chiles
Fresh chopped cilantro
8 whole wheat tortillas
2 cans enchilada sauce
4 spicy black bean burger patties

 

Directions:

Saute chopped onions, bell peppers & cilantro for 2-3 minutes or until onions are translucent and bell peppers are no longer firm.  Rinse black beans & corn, and chop black bean patties.  Add black beans, corn & black bean patties to skillet with onions, peppers & cilantro.  Cook until heated through and then add chiles.

After the chiles have been added, heat and stir mixture until heated through, on medium-high heat.  Once mixture is heated thoroughly, add 1/2 cup to 1 cup of cheese and half of a can of enchilada sauce.  Turn heat down to low setting and stir until mixture bubbles.  Turn heat off.

Pre-heat oven to 350 degrees.  Meanwhile, you can either use olive oil to grease the pan (I used an 11X13 pan) or you can spread a thin layer of enchilada sauce on the bottom. 

Heat wheat tortillas in a separate skillet, over medium high heat for approx 30-45 seconds, just long enough to warm them on both sides...OR...

Put them in the preheating oven for about the same time, until tortillas are heated through.

Take warm tortillas and fill, in the center, with 2 to 3 spoonfuls (regular eating spoon) of the black bean & corn mixture.  Roll tortillas and place in pan, seam side down.  Do this until you have a full pan of stuffed tortillas.  Cover with remaining enchilada sauce and cheese.  If you don't have anymore sauce in the can you were using...open the second can!  Place pan in oven, uncovered, and cook for 20-25 minutes, until cheese is bubbling.  All done!