Combine onion and garlic in medium microwave bowl. Cover with waxed paper, turning back one edge to vent. Microwave on high for 2 minutes. Stir in chili powder, cumin, oregan, salt, and red pepper. Cover and microwave 1 minute. Stir in tomatoes; microwave, uncovered for 3 more minutes. Transfer 1 cup of tomato mixture to another bowl and reserve for topping. Add a beans to remaining tomatoes and toss to combine. For each enchilada, sprinkle about one-12th of the cheese dowm center of 1 tortilla. Top with 1/12th of the green chilis and 1/12th of the black bean mixture. Roll up and place seam side down in 13x9 microwave casserole. Repeat with remaining tortillas and filling. Spoon remaining tomato mixture over enchiladas. Cover and ;microwave 4 minutes, turning dish once at halfway, until heated through. Sprinkle with green onions and cilantro. Variations: Vary the spiciness to suit your taste by using hot green chilis or milder red chilies.
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