Black Bean Enchiladas

For the bean filling:
2 cans organic black beans, drained and rinsed
2 tbl. olive oil, separated
1 cup chopped onion
4 cloves garlic, minced
1 cup corn kernels
1 ½ cups chopped organic tomatoes
1 cup salsa
2 tsp. ground cumin
2 tsp. chili powder
¼ cup fresh cilantro
2 tbsp. lime juice

For the enchiladas:
3 cups black bean filling (above)
12 organic corn tortillas
shredded light Mexican cheese (about 1/2 cup)
2 (12oz) bottles of Trader Joe’s (or other organic) enchilada sauce

Directions:
To make the black bean filling, place the black beans in a medium sized mixing bowl. Partially mash the beans. In a medium sized skillet, heat 1 Tbl. of the oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, tomato, salsa, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cilantro and lime juice.

Brush the inside of a 9×13” baking dish with 1 Tbl. olive oil and spread a thin, even layer of enchilada sauce on the bottom. Preheat oven to 350°. To make the enchiladas, spoon 1/4 c. of the black bean mixture down the center of a tortilla. Top with some cheese (about a teaspoon), fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.

Nutrition info per serving (1 enchilada): 229 calories, 10g fat (0.8g saturated), 2.5mg cholesterol, 973mg sodium, 29g carbohydrate, 4g sugar, 7.6g fiber, 9g protein