Saturday, April 28, 2012

Black Bean & Corn Enchiladas with Salsa Verde

The other day I came home from work to find these guys coming out of the oven.

Black bean and corn enchiladas with Matt's homemade salsa verde. Yum!


Matt makes salsa verde pretty often, and I have to say his version is really good. I'm not usually a fan of the stuff, but Matt's has a really nice tang with a hint of heat and I've grown to love it. Rather than baking the enchiladas with a typical red sauce, he topped the tortillas with a combination of hot sauce and salsa verde, and they were perfectly moist and full of flavor.

We use low-carb tortillas to make our enchiladas, and we stuff them with beans, corn and LightLife Vegetarian Chik'n Smart Strips so they're full of protein and low on fat and calories. Cheese is a must of course, but we find that a sprinkle on top does the trick so we don't add cheese to the filling. You could of course make these with just the veggies, or you could add grilled chicken or ground meat, and you could always add cheese to the filling if you like. Really anything will work!

 A little sour cream never hurt anybody either. ;-)

Black Bean & Corn Enchiladas with Salsa Verde

Serves 4

8 8-inch tortillas (We use Tumaro's Low in Carbs Tortillas)
2 small onions, chopped
1/2 tsp. garlic powder
6 oz. chicken or vegetarian chicken strips, optional (We use LightLife Chik'n strips)
1 can corn
1 can black beans (do NOT rinse)
2 tsp. cumin
2 tsp. Adobo seasoning
4 oz. cheddar cheese, shredded
1 cup salsa verde (recipe below)
Hot sauce, to taste

Preheat oven to 350 degrees. Saute onions with garlic powder over medium heat with cooking spray until soft. Add chicken/chik'n strips and cook for about 5 minutes, until cooked through. Add corn, black beans, cumin and Adobo seasoning. Mix completely and continue cooking until all ingredients are heated through. Take mixture off heat and set aside.

Evenly fill each tortilla with the filling, then roll the tortillas up, leaving both ends open. Pack into baking dish tightly enough so enchiladas are all touching. Cover the enchiladas with salsa verde and a few dashes of hot sauce, then sprinkle the cheese evenly over top. Bake for approximately 10 minutes, until cheese is melted and tortillas are warm.

Serve with extra Salsa Verde and sour cream.

Salsa Verde

Makes about 3 cups

1 onion, chopped
10 tomatillos, chopped
3 cloves garlic
1 jalapeno, chopped
Zest and juice of 1 1/2 limes
1/2 cup cilantro, chopped
Salt, to taste

Add onions, tomatillos, garlic and jalapeno to food processor and pulse until mostly smooth, but slightly chunky. Transfer mixture to a pot and cook over medium heat for about 15 minutes, stirring occasionally. Remove from heat and let cool. Add lime juice, lime zest, cilantro and salt and pepper.

Salsa may be kept in the refrigerator in a tightly sealed container for about two weeks.


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