Recipe - Black Bean Enchiladas With Tomato Salsa

1 cup Dried black beans
4 cup Water
2 teaspoon Olive oil
1 lg Onion, chopped
3 Cloves garlic, minced
1 One half teaspoon Chili powder
1 teaspoon Ground cumin
2 lg Tomatoes,chopped, peeled,
seeded
1 cup Corn kernels
3 Jalapeno chilies, seeded and
chopped
One fourth teaspoon Ground black pepper
8 Corn tortillas, 6 in. in
diameter
One half cup Nonfat sour cream, (dairy)
One half cup Monterey jack cheese,
lowfat if desired
Tomato Salsa
2 Tomatoes, seeded and chopped
1/3 cup Red onion, chopped
1 Jalapeno pepper, seeded and
minced
1 tablespoon Chopped fresh cilantro
1 teaspoon Lime juice
1/8 teaspoon Salt
1/8 teaspoon Ground black pepper

In a large saucepan over high heat, combine the beans and water and bring
to a boil. Reduce the heat to medium and cook for 1 One half hours, skimming
away the gray foam that appears. Drain well.

Preheat an oven to 350¡F. Coat a 13by9inch baking dish with nonstick
cooking spray.

In a large nonstick frying pan over medium heat, heat the oil. Add the
onion and garlic and saute for 3 minutes. Add the chili powder and cumin
and saute for 1 minute. Add half of the tomatoes and the corn, chiles, salt
and pepper and simmer for 1 minute.

Wrap the tortillas in aluminum foil and warm in the oven for 5 minutes.

In a food processor with the metal blade, combine the beans and sour cream
and process until smooth. Add to the frying pan and cook until the beans
are warm, about 3 minutes.

Divide the bean mixture among the tortillas. Roll and place seam side down
in the prepared dish. Top with the remaining tomatoes and the cheese. Cover
with aluminum foil and bake until the cheese melts, about 20 minutes.

To serve, divide among 4 individual plates. Top each with an equal amount
of the Tomato Salsa.

Tomato Salsa In a medium bowl, combine the tomatoes, onion, chili,
cilantro, lime juice, salt and pepper. Stir to mix well. Cover and
refrigerate until serving. One serving is One half cup.

Source: Jane Fonda Cooking for Healthu Living

Per serving: 450 Calories; 9g Fat (18% calories from fat); 20g Protein; 75g
Carbohydrate; 17mg Cholesterol; 427mg Sodium

Posted to MCRecipe Digest V1 #621 by Charles Davis
comet9@worldnet.att.net on May 28, 1997