Black Bean Enchiladas

Black beans have become one of my favorite foods. Black beans, green pepper, red pepper, corn, olive oil and lemon juice go so well. Black beans, salsa, and cheese in an omelet. YUM! Black beans are just good. No mealiness that is found in other beans. Lots of protein and meatless.

I found this recipe through Prevention magazine, which to me, is a really great resource for fitness and good food recipes that are healthy.

So here are the ingredients:

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

• 4 cloves garlic, minced (yes 4 cloves)
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 teaspoon ground red pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 1/2 cups salsa, divided
• 12 corn tortillas (6" each), warmed according to package directions
• 1 can (14.5 ounces) diced tomatoes, well drained
• 1 cup shredded reduced-fat Cheddar cheese
• 3 cups finely shredded lettuce
• 6 tablespoons fat-free sour cream

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Directions

1. Preheat the oven to 350. Spray a 13" x 9" baking dish with cooking spray. Another recipe that uses a clear Pyrex dish.
2. Put a good sized blob of olive oil in a stove top skillet (the original recipe called for just cooking spray, and that wasn't enough.) Heat over medium-high heat. Cook the garlic, onion, bell pepper, red pepper, chili powder, cumin, oregano, and black pepper for 5 to 7 minutes or until the vegetables are tender.
3. Mash the beans and add to the skillet with 3/4 cup of the salsa. Cook for 5 minutes or until heated through.
4. Spoon about 1/4 cup of bean mixture onto each tortilla. Roll loosely and place seam side down in the baking dish.
5. Combine the tomatoes and the remaining salsa and pour over the enchiladas. Sprinkle with the cheese. Bake for 15 to 20 minutes or until hot.
6. Divide the lettuce among 6 plates. Top each with 2 enchiladas and 1 tablespoon sour cream.

Serves 6 people. Or four really hungry people perhaps. These were yummy and very filling. I used rounded half teaspoons of all the spices except cumin and it was pretty warm, so if you aren't into spicy you might want to cut the spices. I also used canned tomatoes that had chilies in them because that's all I had, so that might have added to the heat. Make sure you use 6" tortillas. I used 8" ones and I had to squeeze them into the pan. Also, use Paul Newman salsa because it's awesome.