Microwave Vegetarian Black-Bean Enchiladas - cooking recipe

Ingredients

1 c. chopped onions
1 Tbsp. minced garlic
1 (14 oz.) can tomatoes
2 (15 oz.) cans black beans
2 c. shredded Monterey Jack cheese
1 (4 oz.) can chopped green chilies
1/4 c. chopped scallions
2 tsp. cumin
2 tsp. chili powder
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. ground red pepper
6 (7-inch) flour tortillas
2 Tbsp. chopped parsley

Preparation

Drain and rinse beans, chop tomatoes with juice.
Combine onions and garlic in microproof dish, cover.
Microwave on High 2 minutes.
Stir in seasonings.
Cover and microwave 1 minute.
Stir in tomatoes and juice.
Microwave, uncovered, 3 minutes.
Transfer 1 cup tomato mixture to bowl and add beans and toss to combine. Reserve remaining mixture for topping.
For each enchilada, sprinkle 1/4 cup cheese down center of tortilla.
Top with 1 heaping tablespoon green chilies and 1/2 cup bean mixture.
Roll up and place seam side down in a 13 x 9-inch microwaveproof casserole. Repeat with remaining tortillas and ingredients.
Spoon remaining tomato mixture over enchiladas.
Sprinkle with remaining 1/2 cup cheese.
Cover and microwave 4 minutes, turning dish 1/2 way at 2 minutes if microwave does not have a rotating disc.
Sprinkle with green onions and serve.