Wednesday, September 9, 2009

Low-Fat Spicy Black Bean and Corn Enchiladas

Low-Fat Spicy Black Bean and Corn Enchiladas
serves 3-4

Here's What You're Gonna Need

2 15oz cans black beans, drained
32oz bag frozen corn
4-5 green onions, white and light green parts, sliced thin
2 fresh tomatoes, chopped, if you got 'em, or 1 15 oz can diced tomatoes, drained
1 15 oz can diced tomatoes with chilies is also an option if you'd like to add a little more heat
optional: 1/8 tsp (or to taste) cayenne

12-15 (6 in) corn tortillas
2 15 oz cans red or green (tomatilla) medium or hot enchilada sauce

1 cup low fat* (2% milk) shredded cheese (cheddar, colby, and colbyjack work well)
You may also use fat free cheese here, but it won't melt as well. I suggest using half 2% and half fat free.

low fat / fat free sour cream
salsa verde (green / tomatilla salsa)

If desired: shredded lettuce, avacados, diced tomatoes, sliced jalapenos

And Here's What You're Gonna Do:

Preheat oven to 375.

Combine the first group of ingredients, and heat over medium heat until heated through, gently stirring occasionally.

Meanwhile, stack tortillas on a microwave safe plate, cover with a damp paper towel, and microwave for 1 minute to make them pliable so they can bend to your culinary will.

Coat the bottom of a 9x13 baking dish with a thin layer of enchilada sauce.

While you're coating things, coat each tortilla in enchilada sauce, fill with bean and corn mixture, roll and place seam side down in the baking dish. It's okay if it makes a complete mess. These guys are going to be a tight fit, but jam 'em in there.

Add any leftover corn and beans to the top of the enchiladas and coat with any leftover enchilada sauce. Top with cheese.

Bake uncovered for about 15 to 20 minutes or until bubbling. Remember, fat-free cheese isn't going to completely melt, so don't go by the topping--look for the sauce to bubble.

Top individual servings with sour cream, salsa, and anything else your little heart desires. Enjoy!

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