Black bean enchiladas with tomato salsa

 
                  Black Bean Enchiladas with Tomato Salsa
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Bean                             Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           dried black beans
    4      cups          water
    2      teaspoons     olive oil
    1      large         onion -- chopped
    3      cloves        garlic -- minced
    1 1/2  teaspoons     chili powder
    1      teaspoon      ground cumin
    2      large         tomatoes --chopped -- peeled, seeded
    1      cup           corn kernels
    3                    jalapeno chilies -- seeded and chopped
      1/4  teaspoon      ground black pepper
    8                    corn tortillas -- 6 in. in diameter
      1/2  cup           nonfat sour cream -- (dairy)
      1/2  cup           monterey jack cheese -- low-fat if desired
 					
                           ---Tomato Salsa---
    2                    tomatoes -- seeded and chopped
      1/3  cup           red onion -- chopped
    1                    jalapeno pepper -- seeded and diced
    1      tablespoon    chopped fresh cilantro
    1      teaspoon      lime juice
      1/8  teaspoon      salt
      1/8  teaspoon      ground black pepper
 
 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.
 
 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.  Add the chili powder and cumin and saute
for 1 minute.  Add half of the tomatoes and the corn, chiles, salt and pepper
and simmer for 1 minute.
 
 Wrap the tortillas in aluminum foil and warm in the oven for 5 minutes.
 
 In a food processor with the metal blade, combine the beans and sour cream and
process until smooth.  Add to the frying pan and cook until the beans are warm,
about 3 minutes.
 
 Divide the bean mixture among the tortillas.  Roll and place seam side down in
the prepared dish.  Top with the remaining tomatoes and the cheese.  Cover with
aluminum foil and bake until the cheese melts, about 20 minutes.
 
 To serve, divide among 4 individual plates.  Top each with an equal amount of
the Tomato Salsa.
 
 Tomato Salsa
 In a medium bowl, combine the tomatoes, onion, chili, cilantro, lime juice,
salt and pepper.  Stir to mix well.  Cover and refrigerate until serving.  One
serving is 1/2 cup.
 
 Source:  Jane Fonda  Cooking for Healthu Living
 
 
 
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 Per serving: 450 Calories; 9g Fat (18% calories from fat); 20g Protein; 75g
Carbohydrate; 17mg Cholesterol; 427mg Sodium