Prep 45 mins
Cook 20 mins
I don't know about anyone else, but when I eat a veggie-friendly entree - I want it to be filling. For me, this recipe fits the bill and lends itself to tinkering.
- 3 teaspoons olive oil, divided
- 2 cups chopped onions, divided
- 1 (14 1/2 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 tablespoons chili powder
- 1 tablespoon prepared green chili salsa
- 2 teaspoons ground cumin, divided
- 1 teaspoon sugar
- 1⁄8 teaspoon black pepper
- 2 garlic cloves, finely chopped
- 1 (15 ounce) can black beans, rinsed, drained, and mashed
- 1 cup plain nonfat yogurt
- 8 (6 inch) corn tortillas
- Heat 2 teaspoons oil in large saucepan over medium-high heat until hot. Add 1 cup onions. Cook and stir 5 minutes or until tender. Stir in tomatoes, tomato paste, chili power, salsa, 1 teaspoon cumin, sugar and pepper. Reduce heat to medium-low. Simmer 30 minutes.
- Heat remaining 1 teaspoon oil in large skillet over medium-high heat until hot. Add remaining 1 cup onions, 1 teaspoon cumin and garlic. Cook and stir 5 minutes or until onions are tender. Stir in beans. Cook 5 minutes or until heated through, stirring occasionally. Remove skillet from heat. Stir in yogurt.
- Preheat oven to 375°F Spoon bean mixture evenly down centeres of torillas. Roll up tortillas; place in medium backing dish. Top with sauce.
- Bake 20 minutes. Serve with dollops of nonfat sour cream and cilantro, if desired. Garnish with cilantro and red pepper strips, if desired.