Enchiladas with Black Beans & Quick Tomato Sauce by TOUGO
Enchiladas with Black Beans

Preparation time 15 minutes

Total time: 27 minutes

Serves 4

Ingredients

Quick Tomato Sauce

  1. 2 cloves garlic, minced
  2. ½ yellow onion, finely chopped
  3. 15 mL (1 tbsp.) olive oil
  4. 1 can (796 mL) diced tomatoes
  5. 6–7 leaves fresh basil, chopped

Enchiladas

  1. 1 yellow onion, finely chopped
  2. 15 mL (1 tbsp.) olive oil
  3. 2 cloves garlic, minced
  4. 1 orange or red pepper, diced
  5. 250 mL (1 cup) frozen corn kernels
  6. 1 can (540 mL) black beans, drained and rinsed
  7. 2.5 mL (½ tsp.) cumin
  8. 5 mL (1 tsp.) chili powder
  9. 5 mL (1 tsp.) paprika
  10. 250 mL (1 cup) store-bought salsa
  11. 4 whole wheat tortillas, medium
  12. 125 mL (½ cup) shredded cheddar
  13. 30 mL (2 tbsp.) chopped fresh cilantro
  14. 1 lime, quartered

Directions

  1. Preheat oven to 180°C (350°F).

  2. Prepare the tomato sauce: In a saucepan, cook garlic and half a chopped onion in olive oil for about 1 minute. Add diced tomatoes and simmer for about 10 minutes, stirring occasionally. Add basil and set aside.

  3. Meanwhile, in a large skillet, cook chopped whole onion in olive oil for about 2 minutes. Add garlic and continue cooking for 1 minute. Add pepper, corn, black beans, cumin, chili powder and paprika. Mix well and cook for 3–4 minutes, stirring occasionally. Add salsa and continue cooking for 2 minutes. Turn off the heat and set aside.

  4. Spread about 125 mL (½ cup) tomato sauce over the bottom of a square oven-safe dish. Divide the corn and bean mixture among 4 tortillas. Roll and place in dish on top of tomato sauce. Cover with about 250 mL (1 cup) of tomato sauce. Sprinkle with cheese and bake for 12 minutes. Finish baking by grilling cheese for 1 minute on broil.

  5. Serve warm with cilantro and lime.

This recipe is available at montougo.ca.

Chef’s secret:

Use the leftover tomato sauce to make a pasta dish or homemade chili.

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