Tag: Enchilada

Ingredients:

• 3 Tablespoons oil
• 3 garlic cloves, minced
• 1/2 cup chopped onions
• 1 1/2-2 cans black beans, drained and rinsed
• 1 can tomato sauce
• 1/2-1 cup salsa
• 3 teaspoons cumin
• 10 flour tortillas
• 1 cup chopped or shredded chicken (optional)
• 1 cup shredded cheddar cheese

Directions:

Preheat oven to 350. Add oil to a large skillet. Saute onion in oil on low heat until onion is soft, add cumin and minced garlic and cook for 30 seconds longer.

Add one can of black beans to skillet and mash with a fork while cooking. Add the rest of the beans and stir well. Add half the can of tomato sauce, salsa, and chicken. Cook over low heat until warmed through, about 5 minutes.

Spread about 1/2 cup of bean and chicken mixture in the middle of each tortilla and sprinkle 1 tablespoon of cheese on top. Roll and place seam down in a 9X13 baking dish (sprayed with pam). Mix remaining tomato sauce with 2-3 tablespoons of water (I add 1/2 cup of salsa), and cover tortillas evenly with sauce. Top with remaining cheese. Cover and bak for 25-30 minutes.