Enchiladas for the Vegetarian |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
8 (8 inch) flour tortillas |
1 (16 ounce) can whole berry cranberry sauce |
2 (15 ounce) cans black beans, rinsed, drained |
1/2 cup salsa (a thick salsa like picante mild chunky salsa) |
3/4 cup colby-monterey jack cheese, shredded |
1/2 cup fat free sour cream |
3 green onions, sliced |
1/4 cup fresh cilantro, coarsely chopped |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 (16 ounce) can whole berry cranberry sauce |
2 cups salsa (a thick salsa like picante mild chunky salsa) |
1 cup colby-monterey jack cheese, shredded |
Directions:
1. FOR THE FILLING: Preheat oven to 350 degrees F, then lightly coat a 13 x9 baking dish with cooking spray.
2. In a large bowl measure out all the filling ingredients & stir together until well blended, then set aside.
3. Stack the tortillas on a large plate, then spoon 3/4 to 1 cup of the filling onto each tortilla, just off center & about 1 inch from the top & bottom edges.
4. Roll up each tortilla around the filling, then place, seam side down in the prepared baking dish.
5. FOR THE SAUCE: In a bowl stir together the cranberry sauce & salsa, mixing well.
6. Spoon the sauce evenly over the filled tortillas, then cover with a sheet of aluminum foil.
7. FOR THE CHEESE TOPPING: Bake the enchiladas for 45 minutes, then remove the aluminum foil & sprinkle the shredded cheese over the top.
8. Return enchiladas to the oven & bake another 5 to 10 minutes longer or until cheese is melted.
9. These enchiladas are more easily served when cut in half.
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