New recipe tonight, chili-cheese black bean enchiladas. Too lazy to post the recipe right now.
If you want it, bitch and moan and I'll post it later. Very tasty. Vegetarian.
Plus, cooking with company is always great.
Chili-Cheese Black Bean Enchiladas
|½||cup chopped onion|
|½||teaspoon ground cumin|
|½||teaspoon dried oregano|
|½||teaspoon chili powder|
|1||(15-ounce) can black beans, rinsed and drained|
|1||(12-ounce) bag frozen soy crumbles, thawed|
|¼||cup bottled salsa|
|⅓||cup (3 ounces) block-style fat-free cream cheese, softened|
|1||cup (4 ounces) shredded reduced-fat extra sharp cheddar cheese, divided|
|12||(6-inch) corn tortillas|
|1||(10-ounce) can enchilada sauce|
- Preheat oven to 350°.
- Heat a large nonstock skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.
- Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and ½ cup cheddar cheese, stirring until cheese melts.
- Warm tortillas according to package directions. Spread ⅓ cup enchilada sauce in bottom of a 13 × 9-inch baking dish coated with cooking spray. Spoon about ⅓ cup black bean micture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinle with ½ cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.
I took some liberties with this recipe, some purposefully, others through neglect. Used flour tortillas. Think I put in more salsa than listed. Definitely put in more garlic (yum!). Forgot to spray the dish with cooking spray before adding enchiladas. Etc. It all turned out.