Spicy Enchiladas with Black Beans and Whole Wheat Pearl Couscous

If you're looking for ways to get more protein in your diet, try this enchilada recipe! It includes two excellent protein sources ~ black beans and whole wheat pearl couscous. The filling includes a spicy tomato sauce, and the enchiladas are topped with one of my favorite cheeses, Fontina ~ an Italian semi-firm cow's milk cheese that melts nicely and has a nutty and slightly sweet taste. (By the way, Fontina is amazing on grilled cheese sandwiches!) 

Sauce Ingredients:

• 2 Tbsp olive oil
• 1 small red onion, finely chopped
• 1 yellow pepper, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprica
• Salt and pepper taste
• 15 ounces can fire roasted tomatoes (or use fresh tomatoes ;o)
• 2 Tbsp hot sauce

Other Ingredients:

• 6-8" whole wheat tortillas 
• 1 cup dry whole wheat pearl couscous
• 1 1/2 cups cooked black beans (or 15 ounces can, drained and rinsed
• 8 ounces Fontina cheese, shredded

Instructions:

1. Preheat oven to 375 degrees. Spray a 9" by 13" pan with cooking spray.
2. Cook couscous per package directions. (Or in a large saucepan, bring 1 1/4 cups of water to a boil over high heat; add couscous; reduce to low, cover saucepan and simmer for 8-10 minutes, stirring occasionally.) Set aside.
3. Heat oil in skillet over medium heat. Add garlic, onion and yellow pepper; cook, stirring often, for 5 minutes. Add tomatoes, hot sauce and spices; cook an additional 15 minutes. After tomatoes have softened, use potato masher to smash tomatoes. Add beans and cooked couscous; continue cooking, while stirring, until well combined and heated through.
4. Pour 1/2 cup of bean and couscous mixture evenly on the bottom of prepared pan. 
5. If you prefer a softer enchiladas (and time permits), lightly fry each tortilla: In a small skillet over medium heat, heat some olive oil. Place single tortilla in skillet for about 10 seconds on each side; remove and place on paper towel; repeat with each tortilla.
6. Assemble enhiladas: Place tortilla on a work surface. Spread 1/2 cup of bean and couscous mixture down the middle of the tortilla and roll up. Place enchilada in pan, seam down. Repeat with remaining tortillas. 
7. Pour any remaining mixture on sides of pan and between rolls. Sprinkle with shredded Fontina cheese.
8. Bake in preheated over, uncovered, for 20-25 minutes, or until cheese starts to brown. 
9.  Enjoy 😊