Black Bean Enchiladas
Serves 4 at 265 calories a serving + whatever toppings you may opt for
1 cup dry black beans
1 tablespoon dried cilantro
1 medium yellow onion, diced
2 cloves garlic, minced
1 - 7 oz. can of salsa verde
3 oz. reduced fat cream cheese
1 cup frozen spinach, thawed
1 teaspoon vegetable base dissolved in 1 cup boiling water
8 small corn tortillas
1 oz crumbled queso fresco
1 teaspoon Mexican chili powder
- Cook the beans according to the package directions, drain, and cool. I usually add a bit of salt to the water. I prefer the soak overnight/cook in the morning method so that they're completely cool by the time I'm ready to use them.
- Preheat your oven to 425 and grease a big glass baking dish.
- Combine the cilantro, onion, garlic, and salsa verde in a food processor or blender. Set aside half. Add the cream cheese and spinach to the food processor and pulse until everything is combined.
- Combine the black beans with the cream cheese mixture.
- Bring the vegetable base mixture to a simmer in a medium skillet. Add one tortilla to the pan at a time and soak for just a few seconds. Do not leave the tortilla in too long or you'll end up with a big pile of mush! Alternatively, wrap the tortillas in a damp towel, making sure to have a layer of damp towel between each tortilla, and zap them in the microwave for 20 seconds. Set onto a clean and dry kitchen towel to drain and spoon some of the black bean mixture down the center. Roll up and place seam side down in your baking dish. Continue until all the tortillas are stuffed.
- Pour the reserved salsa mixture over the top of the tortillas, top with the queso fresco, sprinkle on the chili powder, and pop into your pre-heated oven. Bake for 15-20 minutes or until hot all the way through. I like to serve mine with a dollop of reduced-fat sour cream, avocado wedges, and a few squirts of lime juice.
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