Shrimp and Black Bean Enchiladas
For the black bean salsa:
- 10 oz. fresh tomatillos, husked, or 12 oz.
canned tomatillos, drained
- 4 green onions, white and green portions, sliced
- 3 garlic cloves, crushed with a garlic press
- 1/2 cup canned diced green chilies
- 1 jalapeño chili, halved, seeded and minced
- 1/2 cup chopped fresh cilantro
- 1/4 cup cooked black beans or canned black
beans, rinsed and drained
- 1/4 cup fresh cooked corn kernels or frozen corn
- 12 oz. cooked bay shrimp
- 1 Tbs. grated lemon zest
- 1/2 tsp. freshly ground pepper
- 12 corn tortillas, each 8 inches in diameter
- 3/4 cup grated reduced-fat Monterey jack cheese
- 6 Tbs. plain nonfat yogurt
- 6 cilantro sprigs for garnish
To make the salsa, chop the tomatillos coarsely. In a blender or food processor, combine the tomatillos, onions, garlic, chilies and cilantro. Process just until coarsely chopped. Stir in the beans and corn. Use now, or refrigerate in a tightly covered container for up to 3 days.
In a large bowl, combine 2/3 cup of the salsa, the shrimp, lemon zest and pepper.
Heat a dry large fry pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.
Lay the tortillas flat on a clean work surface. Spread an equal amount of the filling in the center of each tortilla, roll the tortilla around the filling and place, seam side down, in the prepared pan. Sprinkle with the cheese. Cover the pan loosely with aluminum foil.
Bake for 15 minutes. Remove the foil and bake until the cheese is melted and the enchiladas are heated through, 7 to 10 minutes.
To serve, place 2 enchiladas on each individual plate. Top each pair with an equal amount of the remaining salsa, 1 Tbs. of the yogurt and a cilantro sprig.