Monday, March 7, 2011

Black Bean Enchiladas

Every Monday my two oldest daughters go to a jigging class in the evening with my cousin's daughter.  They come here straight from work/daycare and join us for dinner.  It's been a bit of a challenge finding something that everyone likes and can eat quickly.  The enchiladas today went over quite well, although my 3 year old said hers was "too spicy on her tongue" and needed some more milk.  I made some guacamole and caesar salad to go along with it, and we ate a few of the leftover ice cream sandwiches for dessert ;)

Black Bean Enchiladas
10 whole wheat tortilla wraps
1 chopped onion
3 cloves of minced garlic
1 can (4 oz) chopped chilies
2 grated carrots
2 cans of black beans
2 cups vegetable stock
1 tsp chili powder
2 tsp cumin 
1/4 tsp cayenne pepper
pinch (or two) red pepper flakes
1/2 tsp oregano
salt and pepper
1 cup cottage cheese
 1/2 cup sour cream
1 cup grated monterey jack cheese
1 cup grated cheddar cheese
1 batch enchilada sauce (you can also use a canned version)

*Saute onion, garlic, carrots and canned chilies for 5 minutes
*Add black beans, spices, and stock and simmer for 30-35 minutes
*Mix together cottage cheese, sour cream, and salt and pepper
*Mix together monterey jack and cheddar cheese
*Layer bean mixture, cottage cheese mixture and shredded cheese in each of the wraps
*Place seam side down in a 9x13 inch casserole dish
*Pour enchilada sauce over the enchiladas and top with some more shredded cheese
*Bake at 325 for 45 minutes

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