Mexican

Black Bean and Tomatillo Enchiladas is for Dinner.

Black Bean and Tomatillo Enchiladas takes 20 minutes to prepare.

Black Bean and Tomatillo Enchiladas takes 20 minutes to cook.

Black Bean and Tomatillo Enchiladas makes 4 servings.

The ingredients for Black Bean and Tomatillo Enchiladas are:

8 Corn Tortillas
1 can Black Beans
2 Tomatillos, chopped
1 cup Salsa
1 T Cumin Powder
1 T Garlic Powder
1 T Onion Powder
Salt & Pepper to taste
1/3 cup Tomato Paste
4 T Olive Oil
water

Here is how you make Black Bean and Tomatillo Enchiladas:

For the sauce:Mix tomato paste, olive oil, 1/2 T cumin, 1/2 T garlic powder, and 1/2 T onion powder in small sauce pan over medium heat. Add sufficient water to give preferred consistency for enchilada sauce: start with 1/4 cup and add until satisfied with consistency. Salt and pepper to taste. Continue stirring. Once sauce reaches boiling point, remove from heat and let cool.For the filling:Mix black beans, chopped tomatillos, 1/3 cup salsa, and remaining 1/2 T cumin, 1/2 T garlic powder, and 1/2 T onion powder in a medium sauce pan over medium heat. Salt and pepper to taste. Simmer while stirring for approximately 5 minutes, or until tomatillos are soft. Remove from heat and let cool.To assemble: Preheat oven to 375 degrees. Put a few spoonfulls of enchilada sauce in the bottom of a baking dish. Dip one corn tortilla in enchilada sauce and wet all over, both sides (yes this is a messy step and be sure the sauce has cooled sufficiently to handle - mind the burns!). Put a few spoon-fulls of filling in tortilla and wrap tortilla around warm filling. Place wrap-side down in the baking dish and repeat with remaining seven tortillas. Cover enchiladas with remaining enchilada sauce and sprinkle on cheese. Bake uncovered in oven for approximately 20 minutes or until dish is heated through and cheese is melted.Serves 4 (two enchiladas each). Serve with remaining salsaNumber of Servings: 4Recipe submitted by SparkPeople user BRRRANDI78.

The nutritional information for Black Bean and Tomatillo Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 329.5

• Total Fat: 13.8 g
• Cholesterol: 17.3 mg
• Sodium: 649.3 mg
• Total Carbs: 43.2 g
• Dietary Fiber: 8.6 g
• Protein: 11.7 g

Black Bean and Tomatillo Enchiladas is Mexican cuisine.

The dietary needs meet for Black Bean and Tomatillo Enchiladas is Vegetarian