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Categories:
onions garlic tomatoes black beans shredded Monterey Jack cheese green chilies scallions cumin chili powder oregano salt ground red pepper flour tortillas parsley
Viewed: 0 - Published at: 5 years agoIngredients
- 1 c. chopped onions
- 1 Tbsp. minced garlic
- 1 (14 oz.) can tomatoes
- 2 (15 oz.) cans black beans
- 2 c. shredded Monterey Jack cheese
- 1 (4 oz.) can chopped green chilies
- 1/4 c. chopped scallions
- 2 tsp. cumin
- 2 tsp. chili powder
- 1/4 tsp. oregano
- 1/4 tsp. salt
- 1/8 tsp. ground red pepper
- 6 (7-inch) flour tortillas
- 2 Tbsp. chopped parsley
Method
- Drain and rinse beans, chop tomatoes with juice.
- Combine onions and garlic in microproof dish, cover.
- Microwave on High 2 minutes.
- Stir in seasonings.
- Cover and microwave 1 minute.
- Stir in tomatoes and juice.
- Microwave, uncovered, 3 minutes.
- Transfer 1 cup tomato mixture to bowl and add beans and toss to combine. Reserve remaining mixture for topping.
- For each enchilada, sprinkle 1/4 cup cheese down center of tortilla.
- Top with 1 heaping tablespoon green chilies and 1/2 cup bean mixture.
- Roll up and place seam side down in a 13 x 9-inch microwaveproof casserole. Repeat with remaining tortillas and ingredients.
- Spoon remaining tomato mixture over enchiladas.
- Sprinkle with remaining 1/2 cup cheese.
- Cover and microwave 4 minutes, turning dish 1/2 way at 2 minutes if microwave does not have a rotating disc.
- Sprinkle with green onions and serve.
