Black Bean and Cheese Enchiladas - BigOven 39105

Black Bean and Cheese Enchiladas

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Try this Black Bean and Cheese Enchiladas recipe, or contribute your own. "Mexican" and "Main dishes" are two tags used to describe Black Bean and Cheese Enchiladas.


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1 ts Garlic; minced
1/2 c Fresh cilantro; chopped
12 oz tomatillos, canned
8 oz Monterey Jack Cheese; shredded
1 tb Vegetable oil
1/2 c Green onions; sliced
1 tb Dried Oregano
1 c chicken broth, low-sodium
12 8-in diameter Whole wheat tortillas
1 15-oz cn black beans, canned
4 oz green chilies, canned

Original recipe makes 12



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 non-stick 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. 12 Servings, each 286 calories, 15 g protein, 49 g. carbo., 5 g fat, 3 mg cholesterol. Recipe By : File

Calories Per Serving: 231 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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