Monday, January 26, 2009

{black bean enchiladas}

I don't remember who I got this from, but thank you!!


1 large onion, chopped
1 medium green pepper, chopped
2 T. chicken broth
2-15 oz. cans black beans, drained and rinsed
1 1/2 c. picante sauce (or fresh salsa)
12 flour tortillas
2 medium tomatoes, chopped
shredded cheese
shredded lettuce
sour cream
green onions

In a non-stick skillet, cook and stir onion and green pepper in chicken broth 2-3 minutes. Mash 1 can black beans. Add to the skillet with 3/4 c. picante sauce and the other can of beans. Heat through. Spoon 1/4 c. mixture on tortilla and roll. Place in a sprayed 9x13 baking dish. Combine tomatoes and rest of picante sauce and spoon over enchiladas. Cover and bake at 350 for 15 minutes. Uncover, sprinkle with cheese, and bake until cheese is melted. Serve with lettuce, more tomatoes, green onions, and sour cream.

1 comment:

Courtney said...

I made these tonight and they were delicious!