Black Bean And Cheese Enchiladas

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1/2 cup	31g / 1.1oz	Green onions - sliced
1 teaspoon	5ml	Garlic - minced
12 oz	340g	Canned tomatillos
4 oz	113g	Canned green chiles - chopped
1/2 cup	8g / 0.3oz	Fresh cilantro - chopped
1 tablespoon	15ml	Dried oregano
1 cup	237ml	Low-sodium chicken broth
12		Corn tortillas - 8"
15 oz	426g	Canned black beans
8 oz	227g	Monterey Jack cheese, shredded

Recipe Instructions

Heat oven to 350F. To make sauce, cook green onions and garlic in oil until tender. Add tomatillos, green chiles, cilantro and oregano. Continue cooking until sauce comes to a boil, reduce heat to low and continue cooking about 10 minutes. Pour sauce into blender container. Cover and blend on high speed until smooth. Return to saucepan and stir in chicken broth. Cook over medium heat about 15 minutes.

Dip each tortilla into sauce. Spoon about 1 1/2 tbsp. black beans and 2 tbsp. cheese onto each tortilla. Roll tortilla around filling. Place seam side down in 13" x 9" baking dish sprayed with non-stick cooking spray. Pour remaining sauce over tortillas, sprinkle with remaining cheese. Bake at 350F for 20 to 25 minutes until cheese is melted and filling is hot.

Source:
Cooking Light - March 1997

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