Monday, June 20, 2011

Black Bean and Cream Cheese Enchiladas

Drain the beans and place in medium sized sauce pan.  Add all other filling ingredients.  Simmer on low for about 10 minutes.  Mash about one third of the bean against the side of the pot and stir to blend.  Set aside to cool.

To make the sauce.... In a large skillet heat the olive oil.  Add onions and garlic and cook over medium heat for about 10 minuted, or until tender and limp, stirring often.  Add chopped tomato with all of its juice along with the chilies, water, tomato paste, and jalapeno pepper.  Stir to blend.  Cook for about 5 minutes or until sauce thickens. 

Preheat oven to 350 degrees.  Spoon a little of the sauce on the bottom of a large backing dish.  Using about 2 tablespoons of the bean mixture per tortilla, assemble the enchiladas and place them into the dish.  Spread the remaining sauce over the enchiladas evenly.  Top with grated cheese.  Bake for 20-25 minutes or until hot and bubbly.  Serve with chili rellenos and sangria. 


She is Sara said...

This is something I HAVE to try! I am growing tomatoes and hot peppers this year as well, but we got a late start. Seriously, you with the food porn!

M said...



Steffys Pros and Cons said...

omg can i have some :) ?

<3 steffy
Steffys Pros and Cons

jessica said...

i haven't ate breakfast yet, so this is making me even hungrier! looks delish! have to make this soon!!