Friday, January 15, 2010

Black Bean and Fresh Cheese Enchiladas

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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