Saturday, November 11, 2006

Rio Grande Bean Enciladas

Rio Grande Bean Enchiladas
Makes 4 servings

3 teaspoons olive oil, divided
2 cups chopped onions, divided
1 can (14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 tablespoons chili powder
1 tablespoon prepared green salsa
2 teaspoons ground cumin, divided
1 teaspoon sugar
1/8 teaspoon black pepper
2 cloves garlic, finely chopped
1 can (about 15 ounces) black beans, rinsed, drained and mashed
1 cup plain nonfat yogurt
8 (6-inch) corn tortillas


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