Biting into these satisfying enchiladas, I am transported to Central Mexico, and the strong earthy nourishment that sustains people there every day. The richness of black beans, the sparkle of fresh cheese, the bright sweet/sour tang of roasty tomatillo sauce-here’s a lunch to satisfy anyone’s hunger. Tomatillos, by the way, are emerald jewels, each clothed in its own papery jacket. Here they appear roasted and diced in a rich, warmed salsa.
Preparation Time:  15 minutes
Cooking Time:  6 minutes
Servings  4
Serving Size:

Ingredients:

1 can (15 ounces) low fat or fat free refried black beans, such as Bearitos brand
1 large tomato, seeded and diced*
¾ cup sliced green onions
2 teaspoon ground coriander
1-3/4 cups tomatillo salsa or salsa verde, such as Frontera or Arriba brands, divided
8 (6-inch) flour tortillas
1 cup (4 ounces) crumbed queso anejo or farmer’s cheese

Directions:

Preheat broiler. In a microwave-safe bowl, combine beans, tomato, green onions, coriander and ½ cup of the salsa; mix well. Cook in microwave oven until heated through, 1 to 2 minutes. Spoon ¼ cup of the salsa on the bottom of a 13 x 9-inch baking pan or ovenproof dish. Spoon about 1/3 cup hot bean mixture down center of each tortilla; roll up and place seam side down in prepared pan. Spread remaining 1-cup salsa evenly over tortillas; top with cheese. Broil 5 to 6 inches from heat until enchiladas are heated through and cheese melts, 5 to 6 minutes. Transfer to warmed serving plates; garnish as desired.

Tips:

to quickly seed a tomato, cut it in half crosswise and scoop out the seeds with your finger while gently squeezing each half. Serve the dish with your favorite garnishes: chopped cilantro, sliced radishes, diced ripe avocado, sliced romaine lettuce, fat free or light sour cream and additional salsa.

Substitutions:

Ground cumin may replace the ground coriander for a rounder, softer flavor. Low fat or fat free refried pinto beans may replace the black beans–the taste will be smoother and less distinct.