1 cup Dried black beans
4 cup Water
2 tsp Olive oil
1 large Onion, chopped
3 Cloves garlic, minced
1 1/2 tsp Chili powder
1 tsp Ground cumin
2 large Tomatoes,chopped, peeled, seeded
1 cup Corn kernels
3 Jalapeno chilies, seeded and chopped
1/4 tsp Ground black pepper
8 Corn tortillas, 6 in. in diameter
1/2 cup Nonfat sour cream, (dairy)
1/2 cup Monterey jack cheese, low-fat if desired --Tomato Salsa---
2 Tomatoes, seeded and chopped
1/3 cup Red onion, chopped
1 Jalapeno pepper, seeded and diced
1 tbsp Chopped fresh cilantro
1 tsp Lime juice
1/8 tsp Salt
1/8 tsp Ground black pepper
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In a large saucepan over high heat, combine the beans and water and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, skimming away the gray foam that appears. Drain well.
Preheat an oven to 350¡F. Coat a 13-by-9-inch baking dish with nonstick cooking spray.
In a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and saute for 3 minutes. Add the chili powder and cumin and saute for 1 minute. Add half of the tomatoes and the corn, chiles, salt and pepper and simmer for 1 minute.
Wrap the tortillas in aluminum foil and warm in the oven for 5 minutes.
In a food processor with the metal blade, combine the beans and sour cream and process until smooth. Add to the frying pan and cook until the beans are warm, about 3 minutes.
Divide the bean mixture among the tortillas. Roll and place seam side down in the prepared dish. Top with the remaining tomatoes and the cheese. Cover with aluminum foil and bake until the cheese melts, about 20 minutes.
To serve, divide among 4 individual plates. Top each with an equal amount of the Tomato Salsa.
Tomato Salsa In a medium bowl, combine the tomatoes, onion, chili, cilantro, lime juice, salt and pepper. Stir to mix well. Cover and refrigerate until serving. One serving is 1/2 cup. |
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