Scrambled Egg Enchiladas And Black Bean Sauce

(makes 4 servings)

Ingredients:

• 2 Tablespoons vegetable oil, divided
  
• ½ small onion, sliced ¼-inch thick
  
• 2 chopped cloves garlic
  
• 1 can (15 ounces) reduced-sodium black beans, with liquid
  
• 1 cup water
  
• 1 canned chipotle chile pepper in adobo sauce, chopped
  
• 1½ teaspoon salt
  
• 6 corn tortillas (7-8-inch diameter)
  
• 4 scallions, thinly sliced
  
• 7 large eggs
  
• 3 ounces Neufchatel cheese, cubed
  
• ⅔ cup shredded Mexican Chihuahua or cheddar cheese (about 3 ounces)
  
• 2 Tablespoons cilantro, chopped
  

Preparation:

• Heat oven to 400 degrees F.
  
• In large-size skillet, warm 1 Tablespoon of the oil over medium heat. Add onion. Cook for 7 minutes until golden. Add garlic and cook 1 minute. Scoop into blender, leaving oil in pan. Set pan aside. Puree garlic and onion with beans, water, pepper and ¾ teaspoon of the salt until smooth. Season with more salt, if desired.
  
• Coat both sides of tortillas lightly with oil. Stack in twos on baking sheet and bake for 3 minutes or until pliable. Remove, stack and keep warm.
  
• Return skillet to medium heat. Add remaining oil and scallions. Cook for 2 to 3 minutes until soft. Whisk eggs and remaining salt in medium-size bowl. Add to pan and stir every few seconds until eggs are barely set. Remove from heat and stir in cream cheese.
  
• Put ½ cup sauce in 11-inch x 7-inch baking dish. Fill tortillas with eggs, roll up and put in dish. Pour rest of sauce over enchiladas, covering completely. Sprinkle with cheese and bake for 10 to 12 minutes or until hot. Sprinkle with cilantro and serve.
  

Make 4 Servings:

Weight loss recipes Amount Per Serving : 325 Calories, 17 g Protein, 27 g Carbohydrates, 6 g Dietary Fiber, 18.5 g Fat, 7 g Saturated Fat, 962 mg Sodium