Submitted by Melissa Maxwell
1 15 oz. can refried black beans or pinto beans
1 large tomato, seeded and diced
3/4 c. sliced scallions
2 tsp. ground coriander or cumin
8 6-inch flour tortillas
1 c. crumbled cheddar
1 3/4 c. salsa
Garnish with the following:
Chopped Cilantro
Sliced Radishes*
Diced Ripe Avocado
Sliced Romaine Lettuce
Pickled Jalapeno
Sour Cream
Preheat broiler. In a microwave-safe bowl, combine beans, tomato, scallions, coriander (or cumin) and 1/2 cup salsa. Microwave until heated through, 1 to 2 minutes. Spoon 1/4 cup salsa into a 9x13-inch pan.
Spoon about 1/3 cup hot bean mixture down the center of each tortilla; roll up and place seam-side down in the prepared pan. Spread remaining 1 cup salsa evenly over the enchiladas; top with cheese. Broil 5-6 inches from the heat until heated through and the cheese melts, 5-6 minutes. Transfer to warm plates; garnish as desired.
*My sister gave me this recipe. I realize it's not the most authentic enchilada recipe, but I still feel radishes have absolutely no place here. Use your best judgement.
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