I made these vegetarian Chili-Cheese Black Bean Enchiladas from the September 2003 Cooking Light for salon Friday night. I might try making them for the fleaclan soon; they were super-easy and I think Sophie would love them. I never would have thought of using cream cheese in the filling, but it added a yummy creamy consistency to the insides. I thank the powers that be that I live in an area where I never have to worry about having trouble finding enchilada sauce or soy crumbles in the grocery store, but chopped-up veggie burgers could sub in for the crumbles in a pinch.
Preheat oven to 350 degrees.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 1/2 cup chopped onion, and saute 4 minutes or until tender. Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon chili powder, 2 garlic cloves, minced, 1 (15-ounce) can black beans, rinsed and drained, and 1 (12-ounce) bag frozen soy crumbles, thawed (such as Morningstar Farms), and cook 2 minutes, stirring mixture frequently.
Stir in 3/4 cup bottled salsa, and cook 1 minute. Remove from heat, and add 1/3 cup (3 ounces) block-style fat-free cream cheese, softened, and 1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese, stirring until cheese melts.
Warm 12 (6-inch) corn tortillas according to package directions. Spread 1/3 cup of a 1 (10-ounce) can enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down the center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350 degrees for 20 minutes or until thoroughly heated. Yield: 6 servings.Posted by astraea on September 21, 2003 | TrackBack