Biting into this satisfying Black Bean and Fresh Cheese Enchiladas, with Warm Tomatillo Salsa recipe transported me back 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
Calories Per Serving: 424
Ingredients:
1 can (15 ounces) low fat refried black beans, such as Bearitos brand
3 large tomatoes, diced
1 cup sliced green onions
2 teaspoons ground coriander
1-1/4 cups tomatillo salsa or salsa verde, such as Frontera or Arriba brands, divided
8 (6-inch) corn 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:
Serve the dish with your favorite garnishes: chopped cilantro, sliced radishes, diced ripe avocado, sliced romaine lettuce, and additional salsa. To lower sodium, look for a low sodium good-tasting salsa.
Substitutions:
Ground cumin may replace the ground coriander for a rounder, softer flavor. Lower fat refried pinto beans may replace the black beans–the taste will be smoother and less distinct.
Fat Calories: 56
Total Fat: 6.2 g
Sat. Fat: 0 g
Cholesterol: 0 mg
Total Carbohydrate: 48.50 g
Fiber: 6.7 g
Sugars: 9.0 g
Protein: 30.60 g
Sodium: 611 mg