Red and Black Enchiladas
Makes 7-8 enchiladas
1 large red onion, rough chopped
1 tablespoon olive oil
1 ½ cans (15 ounce) black beans, rinsed and drained
2 cups Colby Jack cheese, grated
7-8 multi-grain tortillas (may substitute traditional flour tortillas)
Easy Enchilada Sauce at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10360,00.html
*For a vegetarian version of this sauce, use vegetable stock instead of chicken stock.
OR 3 cups canned enchilada sauce
9 x 13 pan
2 frying pans
Cilantro for garnish
Spread half of the sauce (approximately 1 ½ cups) evenly across the bottom of a 9 x 13 pan. Sauté red onion in one frying pan until soft but not limp, about 5 minutes. Turn off heat and set pan aside.
Heat a dry frying pan to medium. One at a time, heat each side of a tortilla in the pan until small brown spots appear and the tortilla becomes pliable. Wrap 'fried' tortillas in the tea towel to keep them warm and soft. When all tortillas are fried, begin assembly.
Lie first tortilla flat and spread approximately 1/8 cup of onions on tortilla, about 1/4 of the distance in, from the right edge. Top with 1/4 cup black beans and 1/4 cup cheese. Draw right edge of tortilla over filling and then roll tightly, towards the left, to use entire tortilla. Transfer filled tortilla to 9 x 13 pan, open edge down.
Fill the remaining tortillas and add to pan, with sides touching. Spread the remaining enchilada sauce, and any extra onion or cheese, evenly across the enchiladas and then cover with foil. Cook at 350 degrees for 25-30 minutes. Remove foil and allow to cool slightly.
Serve with chopped cilantro, and rice or a vegetable side dish, such as sautéed corn and zucchini.