Wednesday, July 6, 2011

Easy Enchiladas

1 Can Black Beans (no oil)
1 Can of Enchilada Sauce (no oil)
1/2 Green Pepper
1/2 Red Pepper
1/2 Onion Finely Minced
3 Cloves Garlic
1 Tbsp Veg Bouillon
6 White Corn Tortillas

Place chopped peppers, onion and garlic into a frying pan. Add 1/4 cup of water. Add veg bouillon. Simmer for a couple of minutes. Drain can of black beans and add them to pan. Mash beans as they heat until the consistency of refried beans. Add a bit more water if necessary. Turn stove down to low to keep warm. Microwave tortillas for about 45 seconds. Remove and add beans to each tortilla, folding them closed and placing in baking pan, folded side down. (hint: add a bit of enchilada sauce to bottom of baking pan before placing enchiladas in there. It will keep them from sticking and make them nice and moist). Continue to fill each enchilada. When they are all placed in pan, generously pour the enchilada sauce over them. Bake in oven at 350 for about 20 minutes or until enchiladas have slighlty crisped at the top. Garnish with cilantro/hot sauce and/or salsa verde, if desired.

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