Friday, May 23, 2008

Black Bean Enchiladas with Tomato Salsa4 servings

for enchiladas -
1 cup dried black beans
4 cups water
2 teaspoons oil
1/2 onion, finely chopped
3 garlic cloves, peeled and minced
1 1/2 tespoons chili powder
1 teaspoon ground cumin
2 large tomatoes, chopped
1 can corn kernels
1/2 jalapeno chili, seeded and diced
1/4 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas
1/2 cup sour cream
1/2 cup monterey jack cheese

for salsa -
2 tomatoes, chopped
1/2 onion, finely chopped
1/2 jalapeno, seeded and diced
1/2 cup chopped fresh cilantro
1 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper

Pick, rinse and soak beans. Combine beans and water; bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for 1 1/2 hours; adding water if needed. Saute onion and garlic in oil for 3 minutes. Add chili powder and cumin and saute for 1 minute. Add tomatoes, corn, jalapeno, salt and pepper; simmer for 1 minute. Combine the cooked beans and sour cream. Add the beans to the sauteed vegetables; cook until warmed through. Divide the bean mixture among the tortillas. Roll and place seam side down in a greased 13in. x 9in. baking dish and top with cheese. Cover with foil and bake at 350 for about 20 minutes. For salsa, combine tomatoes, onion, jalapeno, cilantro, lime juice, salt and pepper. Stir to mix well. Top each baked enchilada with tomato salsa and serve. Enjoy!

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