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- 2 14 1/2 ounce can diced fire-roasted tomatoes with garlic, undrained
- 1 cup salsa
- 1 tablespoon ground ancho chile pepper or chili powder
- 1 - 2 teaspoons unsweetened cocoa powder
- Ground black pepper
- Nonstick cooking spray
- 8 7 - 8 inches flour tortillas
- 2 teaspoons olive oil or vegetable oil
- 1/3 cup chopped onion (1 small)
- 1 1/2 cups peeled and chopped assorted root vegetables, such as parsnip, turnip, rutabaga, sweet potato, and/or carrot
- 1 teaspoon ground cumin
- 1 15 ounce can black beans, rinsed and drained
- 1 1/4 cups shredded Mexican cheese blend or Monterey Jack cheese (5 ounces)
- 1/4 cup snipped fresh cilantro
- 1/4 cup Mexican crema or 1/4 cup sour cream mixed with 1 tablespoon water
- Salsa, Mexican crema, and/or shredded Mexican cheese blend (optional)
1. In a medium saucepan combine tomatoes, the 1 cup salsa, ancho chile pepper, and cocoa powder. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon. Season to taste with salt and black pepper; set aside.
2. Meanwhile, preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray; set aside. Stack tortillas; wrap tightly in foil. Bake about 10 minutes or until warm.
3. In a large skillet heat oil over medium heat. Add onion; cook for 2 minutes. Add root vegetables and cumin; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove from heat. Stir in half of the tomato mixture, the beans, 3/4 cup of the cheese, and half of the cilantro.
4. Divide bean mixture among warm tortillas; roll up tortillas. Arrange rolled tortillas, seam sides down, in the prepared baking dish.
5. Spoon the remaining tomato mixture over enchiladas. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 15 to 20 minutes or until heated through. Drizzle with the 1/4 cup crema. Bake, uncovered, for 5 minutes more. Sprinkle with the remaining cilantro. If desired, serve with additional salsa, crema, and/or cheese.
- Prepare as directed through Step 4. Cover baking dish with foil. Transfer the remaining tomato mixture to an airtight container; cover. Place the remaining 1/2 cup cheese and the remaining cilantro in separate plastic bags; seal bags. Chill enchiladas, tomato mixture, cheese, cilantro, and crema for 2 to 24 hours.
- To serve, preheat oven to 350 degrees F. Spoon the remaining tomato mixture over enchiladas. Bake, covered, for 20 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 20 minutes or until heated through. Drizzle with the 1/4 cup crema. Bake, uncovered, for 5 minutes more. Sprinkle with the remaining cilantro. If desired, serve with additional salsa, crema, and/or cheese.
- Servings Per Recipe 4,
- cal. (kcal) 660,
- Fat, total (g) 23,
- chol. (mg) 37,
- sat. fat (g) 10,
- carb. (g) 91,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 10,
- sugar (g) 6,
- pro. (g) 27,
- vit. A (IU) 2284,
- vit. C (mg) 40,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 2036,
- Potassium (mg) 707,
- calcium (mg) 586,
- iron (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet