*  Exported from  MasterCook  *

                     Black Bean and Cheese Enchiladas

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Main Dish                        Low Fat
                Mexican                          Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Vegetable oil
     1/2  cup           Green onions -- sliced
   1      teaspoon      Garlic -- minced
  12      ounces        Canned tomatillos
   4      ounces        Canned green chilies -- chopped
     1/2  cup           Fresh cilantro -- chopped
   1      tablespoon    Dried oregano
   1      cup           Low-sodium chicken broth
  12                    Whole wheat tortillas -- 8"
  15      ounces        Canned black beans
   8      ounces        Fat-free Monterey Jack -- cheese, shredded, He

Heat oven to 350 F.  To make sauce, cook green onions and garlic in oil
 until tender.  Add tomatillos, green chilies, cilantro and oregano.=
 Continue cooking until sauce comes to a boil; reduce heat to low and
 continue cooking about 10 minutes. Pour sauce into blender container. Cover
 and blend on high speed until smooth.
Return to saucepan and stir in chicken broth.  Cook over medium heat about
 15 minutes. Dip each tortilla into sauce.  Spoon about 1 1/2 tb. black
 beans and 2 tb. cheese onto each tortilla.  Roll tortilla around filling.=
 Place seam side down in 13" x 9" baking dish sprayed with non-stick cooking
 spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese.
Bake at 350 F for 20 to 25 minutes until cheese is melted and filling is
 hot. 12 Servings, each 286 calories, 15 g protein, 49 g. carbo., 5 g fat, 3=
 mg cholesterol.

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