I want to make Bean Enchiladas. Would you share a recipe with me?!
2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15 oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz)
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
NFD?
Answers: PINEAPPLE BLACK BEAN ENCHILADAS
2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15 oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz)
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
NFD?
http://allrecipes.com/Recipe/Refried-Bea...
Ingredients
1 (2-cup) bag UNCLE BEN'S? Boil-in-Bag Rice
4 cups shredded zucchini, drained (2 medium)
1 tablespoon reduced-sodium taco sauce mix
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10 ounces) reduced-fat, reduced-sodium cream of mushroom soup
1 can (8 ounces) diced green chilies
12 (8-inch) flour tortillas
2 cups (8 ounces) reduced-fat Mexican cheese blend, divided
1. Prepare rice following package directions.
2. Combine zucchini and taco sauce mix in large nonstick skillet. Cook and stir zucchini 5 minutes. Add beans, soup, chilies and rice. Bring to a boil.
3. Spray 13×9-inch microwavable baking dish with nonstick cooking spray. Spoon about 1/2 cup of rice mixture onto center of each tortilla. Top with 2 tablespoons cheese. Roll up to enclose filling; place in baking dish. Sprinkle remaining cheese over enchiladas. Microwave at HIGH 4 minutes or until cheese is melted.
Serving Suggestion Serve with sliced mango or orange sections.
Bean enchiladas or Bean Burritos.......I live in SoCal and have never heard of bean enchiladas.....I guess you could make them, but burritos and tostadas are the most common thing to use the beans in (besides the side dish of refried beans)
Christopher
INGREDIENTS:
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons vegetable oil
1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can enchilada sauce
1/2 cup salsa, plus more served with meal, if desired
3 teaspoons cumin
1/4 teaspoon salt
1-2 dash black pepper
10 flour tortillas
2 tablespoons water
2 cups shredded Monterey jack cheese
1. Heat oven to 350. Saute onion and garlic in oil until onions are softened.
2. Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
3. Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
4. Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
5. Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
6. Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
7. Serve with extra salsa if desired.
Bean Burrito Enchilada Style
1-4 servings 30 min 10 min prep
16-32 ounces refried beans (1-2 cans)
12-24 ounces Old El Paso mild enchilada sauce, 1-2 cans
1-4 flour tortilla
four-cheese Mexican blend cheese
onions (optional)
Set oven to 350.
Take a flour tortilla and put beans down the center with some cheese on it roll it up put on a plate and pour enchilada sauce on top then top with some more cheese and place in the oven until bubbly. I usually do one burrito per plate take it out of the oven and top with onions.
FOUR BEAN ENCHILADAS (A DELICIOUS
MEATLESS MEAL)
16 (6 inch) corn tortillas
1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 1/2 oz.) can garbonzo beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can navy or Great Northern beans, rinsed and drained
1 (11 oz.) can condensed cheese or nacho cheese soup
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce (low sodium or regular)
1 1/2 c. shredded Monterey Jack or Cheddar cheese (6 oz.)
Sliced pitted ripe olives (optional)
Green pepper strips (optional)
Stack tortillas; wrap tightly in foil. Heat in a 350 degree oven for 10 minutes or until warm. (Or, place tortillas, half at a time, between layers of microwave safe paper towels. Micro-cook on 100% power (high) for 1 1/2 to 2 minutes or until warm.)
For filling, combine beans and condensed soup. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 9 x 13 inch baking dish. In a bowl stir together enchilada sauce and tomato sauce; pour over enchiladas.
To serve right away: cover with foil. Bake in a 350 degree oven until hot, approximately 30 minutes. Remove foil; sprinkle with cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Top with olives and green pepper, if desired. Makes 8 servings.
To make ahead: cover with foil or microwave-safe plastic wrap. Seal, label, and freeze. To reheat, bake foil wrapped dish in a 375 degree oven until hot, for 60 to 75 minutes. Remove foil; sprinkle with cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Top with olives and green pepper, if desired. Makes 8 servings.