Black Bean Enchiladas with Tomatillo Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups picante sauce or salsa |
1 (8-ounce) can salt-free tomato sauce |
cooking spray |
12 (6-inch) corn tortillas |
4 cups bean mixture reserved from black bean chili |
1 1/2 cups (6 ounces) low-fat monterey jack cheese with jalapeño peppers, shredded |
3/4 cup peeled and chopped tomatillos |
2 tablespoons seeded, chopped jalapeño pepper |
1/4 cup chopped onion |
1/4 cup chopped fresh cilantro |
1/8 teaspoon salt |
1 garlic clove |
1/2 ripe peeled avocado, seeded and mashed |
2 teaspoons fresh lime juice |
Directions:
1. Preheat oven to 350°.
2. For enchiladas, combine picante sauce and tomato sauce in a small bowl. Spread 1 cup picante mixture in the bottom of a 13- x 9-inch baking dish coated with cooking spray. Set aside remaining mixture.
3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place each tortilla, seam side down, in baking dish. Top enchiladas with remaining picante mixture; sprinkle with cheese. Cover dish with foil. Bake at 350° for 25 minutes or until thoroughly heated. Remove foil; bake 5 minutes or until cheese melts.
4. To make sauce, combine tomatillos and next 5 ingredients (through garlic) in a blender or food processor; process until coarsely ground. Combine tomatillo mixture, avocado, and lime juice. Serve with enchiladas.
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