Rio Grande Bean Enchiladas

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 teaspoons olive oil, divided
• 2 cups chopped onions, divided
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 2 tablespoons chili powder
• 1 tablespoon prepared green chili salsa
• 2 teaspoons ground cumin, divided
• 1 teaspoon sugar
• 1/8 teaspoon black pepper
• 2 garlic cloves, finely chopped
• 1 (15 ounce) can black beans, rinsed, drained, and mashed
• 1 cup plain nonfat yogurt
• 8 (6 inch) corn tortillas

Recipe

• 1 heat 2 teaspoons oil in large saucepan over medium-high heat until hot. add 1 cup onions. cook and stir 5 minutes or until tender. stir in tomatoes, tomato paste, chili power, salsa, 1 teaspoon cumin, sugar and pepper. reduce heat to medium-low. simmer 30 minutes.
• 2 heat remaining 1 teaspoon oil in large skillet over medium-high heat until hot. add remaining 1 cup onions, 1 teaspoon cumin and garlic. cook and stir 5 minutes or until onions are tender. stir in beans. cook 5 minutes or until heated through, stirring occasionally. remove skillet from heat. stir in yogurt.
• 3 preheat oven to 375°f spoon bean mixture evenly down centeres of torillas. roll up tortillas; place in medium backing dish. top with sauce.
• 4 bake 20 minutes. serve with dollops of nonfat sour cream and cilantro, if desired. garnish with cilantro and red pepper strips, if desired.