Enchiladas

Ingredients

• 1 pkg Enchilada Seasoning
• 1 ¹⁄₂ cups water
• 3 tbsp tomato paste
• ¹⁄₂ lime
• 1 tsp coconut or olive oil
• 2 cans (14 oz/398 ml each) unsalted black beans
• 1 cup grated cheese, your choice, divided
• 4 medium tortillas

Preparation

1. In 4-Cup Prep Bowl, whisk seasoning with water and tomato paste. Microwave; uncovered, on high, 2 min or until thickened.
2. Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in oil. Set aside.
3. Drain and rinse beans. Place in Multipurpose Steamer; add 1⁄2 cup sauce. Cover; microwave on high 2 min. Using a fork, coarsely mash.
4. Divide bean mixture and 3⁄4 cup cheese between tortillas. Roll up and arrange seam side down in a single layer in the steamer (don’t wash). Top with remaining sauce and 1⁄4 cup cheese.
5. Cover; microwave on high, 6–8 min, or until heated through.
6. Preheat oven to 350° F.
7. In Multipurpose Pot, whisk seasoning with water and tomato paste over medium-high heat. Whisk frequently until thickened, about 8 min.
8. Remove from heat. Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in oil. Set aside.
9. Drain and rinse beans; place in a bowl. Add 1⁄2 cup sauce. Using a fork, coarsely mash.
10. Divide bean mixture and 3⁄4 cup cheese between tortillas. Roll up and arrange seam down in Multipurpose Steamer. Top with remaining sauce and 1⁄4 cup cheese.
11. Bake, uncovered, 15–20 min or until heated through and cheese has melted.