Black Bean Enchiladas

2 t. oil

1 med onion chopped

2 garlic cloves chopped

2 (15 oz) black beans drained & rinsed

1 medium tomato diced or 1 can diced tomatoes

4 oz can diced green chilies, undrained

1 T chili powder

1 t ground cumin

2 T tamari or soy sauce

salt & pepper

corn tortillas

1 large can enchilada sauce

cheddar cheese

1 pint plain yogurt

olives, scallions, tomatoes and avocado for garnish

Preheat oven to 375. Spray a 9x13 pan.  Heat oil in a large skillet.  Add onion and garlic stir until translucent.  Add beans, tomato, chilies, chili powder, cumin and tamari or soy sauce.  Bring to a boil stirring frequently. Lower heat, cover and simmer 10 min.  Uncover and continue simmering about 5 minutes or until liquid reduces and mixture is firm. Season with salt and pepper.  Mix enchilada sauce and yogurt in small bowl.  In the baking dish tear the corn tortillas in the bottom.  Spoon 1/2 of the bean mixture and then top with 1/2 of the sauce.  Repeat starting with the tortillas.  Top with cheese. Cover dish with foil and bake 20 minutes or until bubbly. Garnish and enjoy!

  *For our small family I only make a half batch and cook it in an 8x8 pan.