| 8 | 31 | 323 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 1 min | 4 |
| 8 medium tortilla(s) | Tortilla, corn |
| 1 can (15oz) | Black beans, canned (rinsed) |
| 1 medium | Yellow onion (diced) |
| 2 medium pepper(s) | Green bell pepper (diced) |
| 1 medium pepper(s) | Jalapeno pepper (diced fine) |
| 1/2 cup | Yoso Unsweetened Almond and Cashew Yogurt |
| 1 bunch | Cilantro (coriander) ((or half bunch) of) |
| 454 gm | Salsa verde, ready to serve (jar prepared) |
In a skillet over medium heat, place the onions and peppers with a little bit of salt and saute until softened, adding water by tablespoons to keep from sticking.
Add the rinsed black beans and heat through, then mash lightly.
Stir in ½ cup of the salsa verde and set aside.
Pour half of the remaining salsa verde into a shallow baking dish.
Fill each corn tortilla with a large spoonful of the bean filling and roll, then place seam-down into the dish.
Add the almond yogurt and chopped cilantro and the remaining salsa to a blender and blend till smooth, then pour it over the top of the enchiladas.
Cover with foil and bake at 350 degrees for 30 minutes.
| Grain | 1.9 |
| Meat Alternative | 0.6 |
| Milk Alternative | 0.2 |
| Vegetables | 3.1 |
