*  Exported from  MasterCook  *
 
                      Black Bean and Cheese Enchiladas
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Main Dish                        Low Fat
                 Mexican                          Cheese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Vegetable oil
      1/2  cup           Green onions -- sliced
    1      teaspoon      Garlic -- minced
   12      ounces        Canned tomatillos
    4      ounces        Canned green chilies -- chopped
      1/2  cup           Fresh cilantro -- chopped
    1      tablespoon    Dried oregano
    1      cup           Low-sodium chicken broth
   12                    Whole wheat tortillas -- 8
   15      ounces        Canned black beans
    8      ounces        Fat-free Monterey Jack -- cheese, shredded, He
 
 Heat oven to 350 F.  To make sauce, cook green onions and garlic in oil
  until tender.  Add tomatillos, green chilies, cilantro and oregano.=
  Continue cooking until sauce comes to a boil; reduce heat to low and
  continue cooking about 10 minutes. Pour sauce into blender container. Cover
  and blend on high speed until smooth.
 Return to saucepan and stir in chicken broth.  Cook over medium heat about
  15 minutes. Dip each tortilla into sauce.  Spoon about 1 1/2 tb. black
  beans and 2 tb. cheese onto each tortilla.  Roll tortilla around filling.=
  Place seam side down in 13 x 9 baking dish sprayed with non-stick cooking
  spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese.
 Bake at 350 F for 20 to 25 minutes until cheese is melted and filling is
  hot. 12 Servings, each 286 calories, 15 g protein, 49 g. carbo., 5 g fat, 3=
  mg cholesterol.
 
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