My meal plan for the week is all disjointed because whilst doing my planning I had a wicked migraine, so bear with me through the next few days. The assortment might seem a big weird. Haha!
Tonight I made Chili Cheese Black Bean Enchiladas from the Sept. 2003 issue of Cooking Light. I'm a big believer that enchiladas are really made by whatever you use as the enchilada sauce. If you get a bad enchilada sauce, the dish won't be yummy. I personally always use Old El Paso's enchilada sauce. I think it is delicious. That being said, this recipe was delicious. It stands out from my regular enchilada recipes (this one plus one my mom invented) because of the addition of soy crumbles and cream cheese to the filling. That made the filling stand out more against the enchilada sauce. We liked it a lot and would definitely make it again.
Chili Cheese Black Bean Enchiladas
1/2 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained
1 (12-ounce) bag frozen soy crumbles, thawed (such as Morningstar Farms)
3/4 cup bottled salsa
1/3 cup (3 ounces) block-style fat-free cream cheese, softened
1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
12 (6-inch) corn tortillas
1 (10-ounce) can enchilada sauce
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.
Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.
Yield: 6 servings