Monday, December 19, 2011

Black Bean Enchiladas

Yes. my family was happy with dinner tonight. Sigh, I feel like that has become less frequent lately as I venture into a more crazy healthy land. :)
I had a couple of ingredients I needed to use and threw them together to make some Yummy Vegetarian Enchiladas!

pic borrowed from perry's plate

1 carton of Mushrooms
2 Cans of Black Beans (rinsed and drained)
1 onion chopped
1 green pepper (cut into thin strips)
1 small can of green chilis
Enchilada Sauce (recipe below)
Low Moisture Mozzarella Cheese
5-6 Whole Wheat Tortillas

1) Chop mushrooms to desired size. (I cut mine pretty small for the kiddos) Heat a tiny bit of oil in pan and add mushrooms. Cook 1-2 minutes. Add beans and cook 4-5 more minutes until liquid is almost gone.
2) In second saute pan heat tiny bit of oil. Cook Diced Onion, and green pepper. Cook until soft, add green chilis and cook for a couple more minutes.
3) Place a little bit of sauce in bottom of casserole dish. Take a dish plate and ladle a little sauce on it. Dip both sides of tortilla in sauce. Place bean mixture and pepper mixture in tortilla. Top with a little cheese and roll. Place in casserole dish. Continue with all the tortilla's.
4) Top with a little more cheese if desired and bake at 350 for 45 minutes.

Enchilada Sauce:
(adapted from vita mix cookbook)
2 C Chicken/Veggie Broth
1 Tbl of Olive Oil
1 Tbl Red Wine Vinegar
1 Roma Tomato, halved
1/2-1 Can of Tomato Paste (taste sauce to see how much you want)
1 Garlic Clove
1/4 tsp Dried Oregano
1/4 tsp Cumin
1/8-1/4 C Chili Powder (depending on how hot you want it)
1/2 tsp Salt
1/2 C Whole Wheat Flour

Blend all ingredients. If you have a vitamix turn on high for about 6 minutes until steam is coming out of lid. Slow speed and watch it until it thickens. Add a little cornstarch if needed. Taste and adjust seasonings if needed.

Serve with Low Fat Greek Yogurt! That made it the best!!

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