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veggie dinner 5: black bean enchiladas

Alright, after this I'm done. For now.

I love these enchiladas because black beans and cream cheese, very prominent in the recipe, are two of my favorite foods. And they're especially good left over!

Black Bean Enchiladas

You can make the bean mixture and the sauce ahead of time and then assemble the enchiladas just before baking. At the appropriate time you'll need to preheat the oven to 350°F.

In a large saute pan, heat

1 Tbsp oil

Saute until soft

1 chipotle pepper canned in adobo sauce, minced
1 medium onion, minced

Add and simmer for 10 minutes

3 cans black beans, rinsed
3/4 cup orange juice

Mash about half the beans, stir, and simmer for a few more minutes.

While the beans are cooking, make the sauce. Mix

1 cup mild or medium salsa
1 cup tomato sauce
1 tsp oregano
1 tsp cumin

Divide the bean mixture evenly among

7 flour tortillas, soft taco size

Top each with an equal portion of

1 package (8oz) cream cheese

Lightly oil a 13x9 inch baking dish, then spoon some of the sauce onto the bottom. Roll the tortillas and put them into the dish. Top with the rest of the sauce and

2 cups grated monterey jack cheese

Cover the dish with foil and bake it for 25 minutes, then uncover it and bake a couple minutes more. Let cool for 5 minutes before serving.

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