Black Bean Enchiladas

    PREP: 30 minutes FREEZE: up to 3 months BAKE: 45 minutes MAKES 6 servings

    • 12 6- to 7-inch flour tortillas
    • 1⁄2 cup chopped onion (1 medium)
    • 1 medium fresh jalapeño or serrano chile pepper, seeded and finely chopped*
    • 1 teaspoon minced garlic
    • 1 tablespoon olive oil or vegetable oil
    • 1⁄3 cup sour cream
    • 1⁄4 cup mole sauce
    • 2 tablespoons water
    • 2 15-ounce cans black beans or pinto beans, rinsed and drained
    • 2 cups shredded Monterey Jack cheese
    • 1 cup sour cream
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground cumin
    • 1⁄4 teaspoon salt
    • 3⁄4 cup milk
    • 1 recipe Mango Salsa or 11⁄2 cups salsa
    1. Wrap 6 of the tortillas in waxed paper and microwave on 100 percent power (high) for 30 to 40 seconds or until warm. Repeat with the remaining 6 tortillas.
    2. Meanwhile, for filling, in a large skillet cook onion, jalapeño pepper, and garlic in hot oil until onion is tender; remove from heat. In small bowl combine the 1⁄3 cup sour cream, mole sauce, and the water; add to skillet along with drained beans and 1 cup of the cheese. Spoon 1⁄3 cup of the bean mixture onto each tortilla near the edge; roll up. Place filled tortillas, seam sides down, in two greased 2-quart rectangular baking dishes.
    3. For sauce, in medium bowl combine the 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour sauce evenly over filled tortillas. Cover with freezer wrap, label, and freeze for up to 3 months. Wrap and freeze remaining 1 cup cheese until needed.
    4. To serve, thaw covered frozen casseroles and cheese overnight in refrigerator. Preheat oven to 350°F.
    5. Bake, covered, for 40 minutes or until heated through. Top with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Serve enchiladas with Mango Salsa.

    PER SERVING: 629 cal., 33 g total fat (14 g sat. fat), 55 mg chol., 796 mg sodium, 59 g carb., 8 g, 28 g pro.

    Mango Salsa

    In a small bowl combine 11⁄2 cups drained and chopped refrigerated mango; 2 jalapeño or serrano chile peppers, seeded and finely chopped;* 2 tablespoons snipped fresh cilantro; and 1 tablespoon lemon or lime juice. Store, covered, in the refrigerator for up to 2 days.


    Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


    To bake immediately, prepare through pouring sauce over tortillas in Step 3; omit Step 4.