Black Bean Enchiladas With Tomato Salsa

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Black Bean Enchiladas With Tomato Salsa

 

1 cup dried black beans

4 cups water

2 teaspoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

2 large tomatoes, chopped, peeled, seeded

1 cup corn kernels

3 jalapeno chilies, seeded and chopped

1/4 teaspoon ground black pepper

8 corn tortillas, 6 in. in diameter

1/2 cup nonfat sour cream

1/2 cup Monterey Jack cheese

 

Tomato Salsa;

2 tomatoes, seeded and chopped

1/3 cup red onion, chopped

1 jalapeno pepper, seeded and diced

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 1/2 hours,

skimming away the gray foam that appears. Drain well.

Preheat an oven to 350 degrees. Coat a 13-by-9-inch baking dish with

nonstick cooking spray.

In a large nonstick frying pan over medium heat, heat the oil. Add the

onion and garlic and sauté for 3 minutes. Add the chili powder and

cumin and sauté 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 1/2 cup.