Black Bean Enchiladas
Grrrrrgh!
Course : Enchiladas
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         tsp           canola oil
1         medium        onion, peeled & chopped
2         large         cloves garlic, minced
30        oz can        black beans, drained & rinsed
1         medium        tomato, diced
4         oz can        chopped green chilis, undrained
1         tbsp          chili powder
1         tsp           ground cumin
2         tbsp          tamari or soy sauce
1                       salt & fresh ground pepper
12                      corn tortillas
1         cup           bottled enchilada sauce
4         oz            low-fat sharp cheddar cheese
1         pint          sour cream
4         oz            pitted sliced black olives
3         whole         scallions, thinly sliced (optional)
 

Preparation:

Preheat oven to 375øF. Lightly spray a 9 by 13 inch baking pan; set aside. : Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring until translucent and soft, about 5 minutes. Add beans, tomato, canned chilies with juices, chili powder, cumin, and tamari or soy sauce. Bring ot a boil, stirring frequently. Lower heat, cover, and simmer 10 minutes. Uncover and continue simmering about 5 minutes, or until liquid reduces and mixture is firm and holds its shape. Season to taste with salt and pepper. : Fill a medium bowl with warm water and dip tortillas to soften. Place a tortilla in baking dish, spoon 2 heaping tablespoons of filling down the center, and roll. Push filled tortilla to the far end of dish. Continue dipping tortillas in water, draining, filling, and rolling, placing the filled enchiladas in a single layer. : Spoon sauce over rolls and scatter with cheddar cheese. Cover dish with foil and bake 20 minutes, or until bubbly hot. Serve with garnishes of sour cream, black olives, and scallions.