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Thursday, September 30, 2010

Whole Wheat Black Bean Enchiladas

I made these enchiladas with my leftover Crock Pot Bean Soup.  I was surprised how good these were since I hadn't made it before.  Everyone loved it!

Whole Wheat Black Bean Enchiladas

 For the sauce:    (I found the recipe for the sauce at A Year of Slow Cooking)
1-1/2 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 tbs chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp kosher salt
1 tbs dried minced onion

the rest: 
10-12 whole wheat tortillas
about 3-4 cups leftover bean soup
shredded jack cheese
enchilada sauce (recipe above)

*Combine all the sauce ingredients in the blender and blend until smooth.

*Pre-heat oven to 350 degrees.  Spray a 9x13 pan with non-stick spray.  

*In each tortilla put about  1/2 a cup or so of the bean soup.  Sprinkle with jack cheese.  Roll up and place in pan. 

*After the first layer of rolled tortillas, pour over some of the enchilada sauce, then add your second layer.

*Pour the rest of your sauce on top and sprinkle with jack cheese.  Cover with foil (spray the foil with non-stick spray so the cheese doesn't stick too much) and bake about 25 minutes.  Remove foil and continue to bake until cheese is nicely melted and sauce is bubbling.  Cool a bit before serving.



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