Thursday, July 23, 2009

Black Bean Enchiladas

2 t. oil
1 med onion chopped
2 garlic cloves chopped
2 (15 oz) black beans drained & rinsed
1 medium tomato diced or 1 can diced tomatoes
4 oz can diced green chilies undrained
1 T chili powder
1 t ground cumin
2 T tamari or soy sauce
salt & pepper
corn tortillas
1 large can enchilada sauce
cheddar cheese
1 pint plain yogurt
olives, scallions,tomatoes and avocado for garnish

Preheat oven to 375. Spray a 9x13 pan.  Heat oil in a large skillet.  Add onion and garlic stir until translucent.  Add beans, tomato, chilies, chili powder, cumin and tamari or soy sauce.  Bring to a boil stirring frequently. Lower heat, cover and simmer 10 min.  Uncover and continue simmering about 5 minutes or until liquid reduces and mixture is firm. Season with salt and pepper.  Mix enchilada sauce and yogurt in small bowl.  In the baking dish tear the corn tortillas in the bottom.  Spoon 1/2 of the bean mixture and then top with 1/2 of the sauce.  Repeat starting with the tortillas.  Top with cheese. Cover dish with foil and bake 20 minutes or until bubbly! Garnish and enjoy!


  1. Thanks for posting this Heather, I'm excited to try it.

  2. I made a half-batch of these the other night. They were delicious! Brian didn't feel like the meat was missing, and we both liked how creamy/cheesy the yogurt made the dish. Plus they're super quick and easy. I'll be making these again.