Black Bean and Cheese Enchiladas


1 tablespoon Vegetable oil
1/2 cup Green onions — sliced
1 teaspoon Garlic — minced
12 ounces Canned tomatillos
4 ounces Canned green chilies — chopped
1/2 cup Fresh cilantro — chopped
1 tablespoon Dried oregano
1 cup Low-sodium chicken broth
12 Whole wheat tortillas — 8″
15 ounces Canned black beans
8 ounces Fat-free Monterey Jack — cheese, shredded


Heat oven to 350 F. To make sauce, cook green onions and garlic in oil
until tender. Add tomatillos, green chilies, 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 tb.
black beans and 2 tb. cheese onto each tortilla. Roll tortilla around
filling. Place seam side down in 13″ x 9″ baking dish sprayed with nonstick
cooking spray. Pour remaining sauce over tortillas; sprinkle with
remaining cheese.

Bake at 350 F for 20 to 25 minutes until cheese is melted and filling
is hot.

Make 12 servings.

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