Recipes / Bean & Cheese Enchiladas With Salsa Fresca

Ingredients

• As Needed ENCHILADAS
• 2 cups Small Curd Cottage Cheese
• 2 cups Cheddar Cheese, Shredded
• 1 7/8 cups Furmano's Black Beans, Drained & Rinsed
• 1 cup Mexican Corn
• 1/2 teaspoon Oregano
• 2 tablespoons Chili Flavored Olive Oil
• 1 cup Red Pepper, Diced
• 1 cup Green Pepper, Diced
• 1 cup Onion, Diced
• 8 each 8" Flour Tortillas
• 1 cup Salsa Fresca
• 2 3/8 cups Enchilada Sauce
• As Needed
• As Needed SALSA
• 3 1/2 cups Furmano's Diced Tomatoes, Drained
• 1/2 cup White Onion, Minced
• 1/4 each Jalapeno Chilies, Minced
• 1/2 cup Cilantro Leaves, Chopped
• 1/4 cup Lime Juice
• 1/2 cup Green Chilies, Drained
• As Needed Salt

Preparation

1. For Salsa Fresca: Combine tomatoes, onion, jalapeno, cilantro, lime juice, chilies and salt. Chill until ready to use (best if marinated for a couple hours).
2. For Enchiladas: Saute vegetables in the chili flavored olive oil, set aside.
3. Preheat oven to 375 degrees. Coat a 9 x 13 baking dish with non-stick cooking spray or olive oil.
4. In a large mixing bowl, combine cottage cheese, 1 cup of the shredded cheese, the sauteed vegetables, oregano, Mexican corn and Furmano's Black Beans, mix well.
5. Place about 1/3 cup of the cheese mixture in the center of each tortilla. Roll up and place seam side down in baking dish.
6. Top with spoonfuls of the Salsa Fresca.
7. Slowly pour the enchilada sauce over the entire dish.
8. Sprinkle with the remaining cheese.
9. Bake for 20-25 minutes or until heated and cheese is melted.