Black Bean Enchiladas with Tomato Salsa

Name: Black Bean Enchiladas with Tomato Salsa
Yield: 4.0
Ingredients: 1.0 cup Dried Black Beans; 4.0 cup Water; 2.0 teaspoon Olive Oil; 1.0 Large Onion; 3.0 clove Garlic; 1.5 teaspoon Chili Powder; 1.0 teaspoon Ground Cumin; 2.0 Large Tomatoes; 1.0 cup Corn Kernels; 3.0 Jalapeno Chilies; 0.25 teaspoon Ground Black Pepper; 8.0 Corn Tortillas; 0.5 cup Nonfat Sour Cream; 0.5 cup Monterey Jack Cheese Tomato Salsa; 2.0 Tomatoes; 0.3333 cup Red Onion; 1.0 Jalapeno Pepper; 1.0 tablespoon Chopped Fresh Cilantro; 1.0 teaspoon Lime Juice; 0.125 teaspoon Salt; 0.125 teaspoon Ground Black Pepper

Black Bean Enchiladas with Tomato Salsa — a community recipe on Potlikkr.

🍽 Serves 4.0

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Ingredients

1.0 cup Dried Black Beans
4.0 cup Water
2.0 tsp Olive Oil
1.0 Large Onion

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Method (preview)

1
In a large saucepan over high heat, combine the beans and water and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, skimming away the gray foam that appears. Drain well.
2
Preheat an oven to 350�F. Coat a 13-by-9-inch baking dish with nonstick cooking spray.

In a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and saute for 3 minutes. Ad...

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