Enchiladas

I usually do an easy enchilada casserole when I want to make enchiladas, but I stumbled upon this recipe in a Parents magazine and it sounded healthy and fresh, so I thought I would give it a try. The theme was healthy eating, so they did not use enchilada sauce, which is high in sodium (not that I am usually particular). Well, Matt loved these and told me to definitely make them again.

ingredients:

2 tsp. olive oil

1 small onion, chopped

1 Tbs garlic, minced

1 14 oz can diced fire roasted tomatoes

1/2 tsp. coriander (I omitted because I did not have and didn't want to buy)

1/2 tsp. cumin

1/2 tsp dried oregano

pepper to taste

1/4 cup chopped fresh cilantro

1/2 lb lean ground beef

1 15 oz can black beans, rinsed and drained

8 corn tortillas

1 1/4 cups shredded cheese (I am pretty sure I used a little more, I did not measure, just added to my liking)

directions:

Preheat oven to 350 degrees.

1. heat oil in a large nonstick skillet. add onion and cook 5 minutes. add garlic and cook 1 minute longer. add tomatoes and spices. cook a few minutes longer. Stir in cilantro.

2. meanwhile, cook beef, drain fat, and stir in beans.

3. warm tortillas in oven for 5 minutes or microwave for 45 seconds. spread 1/2 cup sauce into baking dish. divide beef mixture and cheese among tortillas. roll tortillas and place seam side down. top with remaining sauce.

4. bake for 15 minutes. sprinkle on remaining cheese and bake another 5 minutes, or until cheese is melted.