Text 15374, 79 rader
Skriven 2014-08-02 06:26:14 av Dave Drum (1:261/38)
Ärende: Chile 7144
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Black Bean Enchiladas w/Tomato Salsa
 Categories: Beans, Salsa, Chilies, Vegetables, Dairy
      Yield: 4 Servings

      1 c  Dried black beans
      4 c  Water
      2 ts Olive oil
      1 lg Onion; chopped
      3 cl Garlic; minced
  1 1/2 ts Chilli spice mix
      1 ts Ground cumin
      2 lg Tomatoes; chopped, peeled,
           - seeded
      1 c  Corn kernels
      3    Jalapenos; seeded, chopped
    1/4 ts Ground black pepper
      8    (6") corn tortillas
    1/2 c  Dairy sour cream
    1/2 c  Monterey jack

MMMMM------------------------TOMATO SALSA-----------------------------
      2    Tomatoes; seeded, chopped
    1/3 c  Red onion; chopped
      1    Jalapeno; seeded, minced
      1 tb Chopped fresh cilantro
      1 ts Lime juice
    1/8 ts Salt
    1/8 ts Ground black pepper

  In a large saucepan over high heat, combine the beans and
  water and bring to a boil. Reduce the heat to medium and
  cook for 1 1/2 hours, skimming away the gray foam that
  appears. Drain well.

  Preheat an oven to 350øF/175øC.

  Coat a 13" by 9" baking dish with nonstick cooking spray.

  In a large nonstick frying pan over medium heat, heat the
  oil. Add the onion and garlic and saute for 3 minutes. Add
  the chilli spice mix and cumin and saute for 1 minute. Add
  half of the tomatoes and the corn, chilies, salt and
  pepper and simmer for 1 minute.

  Wrap the tortillas in aluminum foil and warm in the oven
  for 5 minutes.

  In a food processor with the metal blade, combine the
  beans and sour cream and process until smooth. Add to the
  frying pan and cook until the beans are warm, about 3
  minutes.

  Divide the bean mixture among the tortillas. Roll and
  place seam side down in the prepared dish. Top with the
  remaining tomatoes and the cheese. Cover with aluminum
  foil and bake until the cheese melts, about 20 minutes.

  To serve, divide among 4 individual plates. Top each with
  an equal amount of the Tomato Salsa.

  Tomato Salsa In a medium bowl, combine the tomatoes,
  onion, chili, cilantro, lime juice, salt and pepper. Stir
  to mix well. Cover and refrigerate until serving. One
  serving is 1/2 cup.

  Source: Jane Fonda  Cooking for Healthy Living

  From: Charles Davis | 28 May 1997

  Uncle Dirty Dave's Archives

MMMMM

... Where do you go to get anorexia? - Shelly Winters

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)