Web Exclusive Round 2 Recipe Black Bean Enchiladas Food

BLACK BEAN AND VEGGIE ENCHILADAS

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
• Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
• Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
• Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
• Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

FIESTA BEEF & BLACK BEAN ENCHILADAS

Steps:

• Heat oven to 350ºF.
• Brown meat in large skillet; drain. Stir in half the VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans.
• Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Bake 10 min.; top with remaining VELVEETA and salsa. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.

HEALTHY BLACK BEAN ENCHILADAS

Steps:

• Heat oil in large skillet over medium heat and saute onion and garlic until tender.
• Add beans, tomatoes, corn, salsa and spices, stir and bring to a simmer. Simmer uncovered for about 5 minutes or until mixture has thickened.
• Stir in rice and heat 3 more minutes.
• Warm tortillas on a skillet or by microwaving for 20 seconds.
• Spoon about 1/6 of the filling into each tortilla (this will be somewhere around 3/4 cup), sprinkle with some cheddar cheese and roll up.
• Pour a little enchilada sauce to coat the bottom of a 9x13" baking dish and place tortillas in dish and cover completely with enchilada sauce.
• Cover with foil and bake at 350 for 30 minutes, or you can refrigerate it for later.
• Garnish with some fat-free or lowfat sour cream and extra cheese if desired.

ROUND 2 RECIPE: BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Pour half the of the enchilada sauce into the bottom of a baking dish. Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable. Place 2 tablespoons of black bean burger mixture onto the bottom third of a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with remaining black bean burger mixture and tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.

BLACK BEAN ENCHILADAS.

Steps:

• Mix together soup, beans, sauce, salsa, 1/2 cup of cheese, olives, and onions.
• Coat casserole dish with some of the mix.
• Fill tortillas with a few spoons of the mixture, roll up and line in the casserole dish.
• Pour excess over top so it doesn't burn.
• Top with remaining cheese.
• Bake at 375* for 20 minutes.

BLACK BEAN ENCHILADAS

Steps:

• Heat oven to 375°F
• Heat dressing in large skillet sprayed with cooking spray on medium heat. Add onions; cook 5 min., stirring frequently. Add beans, corn, chiles and seasonings; mix well. Cook 5 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese.
• Spray 13x9-inch baking dish with cooking spray. Spoon bean mixture down centers of tortillas, adding about 1/4 cup bean mixture to each tortilla; roll up. Place, seam sides down, in prepared baking dish; top with enchilada sauce and remaining cheese.
• Bake 20 min. or until heated through.

BLACK BEANS AND BEEF ENCHILADAS

Steps:

• 1. Preheat oven to 350 degees: Mix all ingredients together except the enchilada sauce,
• 2. in 9 x 13 baking dish, pour in enchilada sauce to cover the bottom of the baking dish, Place one flour or corn torilla if you want into pan add enough beef mixture down the center of torilla and roll into tube looking roll.
• 3. Keep this up until all mixture is gone. pour remaining sauce over enchiladas. Cover with more cheese if you like add more cheese on top. Another option is green onions and black olives on top. I of course put on sour cream and Guacamole before serving. My husband put jalapenos on his.

BLACK BEAN ENCHILADAS

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.