1 T olive oil
1 lb. extra-lean ground beef OR 1 lb. soy crumbles
1 cup corn kernels
1 onion, chopped
1 red or green bell pepper, chopped
19 oz cannellini beans, drained
1/2 cup beef broth or vegetable broth
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/8 cup cilantro
6 whole wheat flour tortillas
3 cups black bean salsa
1 cup shredded low-fat cheddar cheese
~ Preheat the oven to 375 degrees F.
~ In a large skillet over medium heat, brown the ground beef or soy crumbles. Remove from the skillet, and set aside.
~ In the same skillet, sautÃ© the onion, bell pepper, and corn, until the vegetables are tender and the onion is golden. Add the garlic, and sautÃ© for 1 more minute.
~ Blend the beans in a food processor until smooth.
~ In a large bowl, stir together the beef or soy crumbles, the vegetables, and the beans. Stir in the cilantro.
~ Spoon approx. 1 cup of bean mixture along the center of each tortilla. Sprinkle some cheese on top of bean filling, reserving enough cheese to top the final dish. Fold sides of tortilla over the filling, making sure they overlap.
~ Spread 1 cup salsa across the bottom of a 15X11" baking dish. Place the enchiladas, seam side down, on top of the salsa. Spoon the remaining salsa over the enchiladas, and top with the remaining cheese.
~ Bake for 20 minutes - until the enchiladas are cooked through and the cheese is thoroughly melted...
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
Kierae - happily maintaining since 1/2009
Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network www.myfitnesspal.com/food/diary/Kier
| current weight: 146.0