Thursday, November 26, 2009

Enchiladas from

greenereating calls these "beanritos" but I call them enchiladas. I forgot how great enchiladas were!

1 medium onion, chopped
4 cloves garlic, pressed
3 T. vegetable oil (I use veggie broth)
1 16-oz. can black beans, drained and rinsed
1 16-oz. can pinto beans, drained and rinsed
1 15- oz. can enchilada sauce, divided
1/2 c. salsa, plus extra for serving with meal
3 t. cumin
salt and pepper to taste
12 flour tortillas, warmed whole wheat
2 T. water
Pre-heat oven to 350 degrees.
In a skillet over medium heat, saute onion and garlic in oil.
Add beans and mash with a potato masher.
Add half of the enchilada sauce, 1/2 c. salsa, cumin, and salt and pepper to taste.
Cook on low heat, simmering the mixture for about 3 minutes.
Working with 1 tortilla at a time, spread about 3 T. of mixture down the center.
Roll up, but keep the ends open.
Repeat until all burritos are completed.
Arrange burritos, seam side down, in a 9x13 baking dish.
Add about 2 T. water to the remaining half can of enchilada sauce.
Pour evenly over the top of the burritos.
Bake, covered, for 15 to 20 minutes.

Top with lettuce, cilantro, and avocados as wanted.

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