Chili-Cheese Black Bean Enchiladas

Serves:  12

Nutritional Analysis Per Serving: 

Calories  160 Dietary Fiber  3g
Total Fat 40g Sugars  <1g
Saturated Fat 1g Protein  11g
Cholesterol  5mg Vitamin A 6% DV
Total Carbohydrate 19g Vitamin C
Sodium  400mg Calcium  15% DV
Iron 8% DV
 

Amount:

Ingredients:
15 oz. Black Beans, dry (soak beans overnight- slow cook until tender)
1/2 cup Onion, chopped
1/2 tsp Ground Cumin
1/2 tsp Dried Oregano
1/2 tsp Chili Powder
2  Garlic, minced
12 oz Tempeh Soy
3/4 cup Salsa
1/3 cup Fat-free Cream Cheese, softened
12 each  Corn tortillas, 6 in.
1 cup Salsa

Recipe Directions:

Preheat oven to 350F.  Heat a large nonstick skillet coated with cooking spray over medium high heat.  Add onion and saute until tender. Stir in cumin, oregano, chili powder, garlic, beans, and tempeh soy, and cook about 3 minutes, stirring more frequently.

Stir in salsa, and cook 1 minute.  Remove from heat, and add cream cheese and half of the mozzarella, stirring until the cheese melts.

Toast tortillas.  Coat baking dish with cooking spray.  Spread 1/3 of the remaining salsa in the bottom of the baking dish.  Spoon about 1/3 of the black bean mixture down the center of each tortilla and roll up.  Arrange enchiladas, seam sides down, crosswise in dish.  Pour remaining salsa evenly over enchiladas, and sprinkle with remaining mozzarella.  Bake at 350F for 20 minutes or until thoroughly heated.