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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Gannett News Service. corn tortillas sharp cheddar cheese, soybean oil onion, chili powder oregano salt, crushed red pepper flakes, canned black-eyed peas, canned tomatoes cvt Ingredients:
12 corn tortillas |
8 oz low fat sharp cheddar cheese, shredded |
filling |
2 tbsp soybean oil |
1 medium onion, diced |
2 tbsp chili powder |
1/2 tsp oregano |
1/2 tsp salt |
1/2 tsp crushed red pepper flakes |
15 oz canned black-eyed peas, drained |
sauce |
15 oz crushed tomatoes |
1 tbsp chili powder |
1/2 tsp oregano |
1/4 tsp salt |
1/4 tsp crushed red pepper flakes (or 1/2 tsp) |
Directions:
1. In a medium saucepan, cook onion in oil over medium-high heat until onions are transparent, with slightly browned edges, about 5 minutes.
2. Add chili power, oregano, salt and red pepper flakes. Sauté for one minute, stirring constantly to prevent spices from burning. Add peas. Cook on medium-low heat for about 15 minutes. If peas seem dry, add 1-2 tablespoons at a time.
3. Remove from heat. Mash mixture a few times with a potato masher or large fork until slightly lumpy.
4. For the sauce**, stir all ingredients together. Add 1-2 Tablespoons of water at a time to desired thinness.
5. Heat tortillas in skillet, flipping every few seconds, until warmed and pliable.
6. Heat oven to 350 degrees. Spread each tortilla with about 2 tablespoons of pea mixture and a sprinkle of cheese. Roll each tortilla and place seam down in a sprayed 13 x 9 baking dish. Spoon sauce over tortillas and top with remaining cheese.
7. Bake 20 minutes or until cheese is melted and enchiladas are thoroughly heated.
8. **May substitute 2 cups salsa.
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