Enchiladas

Cheese Enchiladas
By Rena Coyle, author of My First Cookbook
Makes 4 servings

• 2 tablespoons olive oil
• 2 medium carrots, peeled and grated
• 3 Italian plum tomatoes, cored and chopped
• 3 scallions, roots trimmed and thinly sliced
• 3 teaspoons ground cumin
• 1 15-ounce can black beans, drained
• 1 tablespoon chopped cilantro
• 1 teaspoon chili powder
• 8 ounces Monterey jack cheese, grated
• 1 15-ounce can tomato sauce
• 8 6-inch flour tortillas

1. Turn on the broiler. Heat the oil in a large skillet. Sauté the carrots, tomatoes, and scallions for 2 minutes.

2. Fold the beans into the vegetable mixture. Then add the 2 teaspoons cumin, the cilantro and chili powder. Add half the can of tomato sauce. Stir until well blended and heat thoroughly.

3. In a small saucepan, heat the remaining tomato sauce with 1 teaspoon cumin. Set aside.

4. Lay the tortillas out on a flat surface. Heap a large spoonful of mixture into the center of the tortillas. Fold in two ends of the tortilla over the mixture. Then roll the tortilla like a sausage, enveloping the mixture inside. Place the enchiladas, fold side down, into a glass baking dish. When all the tortillas are filled and rolled, pour the tomato sauce over them. Liberally sprinkle the cheese over the tortillas and place in the broiler, about 4 inches from the heat, until the cheese is melted.