Recipe - Black Bean And Cheese Enchiladas

1 tablespoon Vegetable oil
One half cup Green onions cut or sliced up
1 teaspoon Garlic minced
12 ounce Canned tomatillos
4 ounce Canned green chilies
Chopped
One half cup Fresh cilantro chopped
1 tablespoon Dried oregano
1 cup Lowsodium chicken broth
12 Whole wheat tortillas 8"
15 ounce Canned black beans
8 ounce Fatfree Monterey Jack
Cheese, shredded, He

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 One half 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. 12