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    Enchilada Bake


    Source of Recipe


    Unknown
    Enchilada Bake
    WW Points
    Serves 6

    SAUCE
    1 teaspoon light margarine
    1/2 cup chopped onion (about 1 medium)
    1/2 cup chopped green bell pepper (about 1/2 medium)
    8 ounces fresh mushrooms, quartered (8 to 10 medium)
    1 or 2 medium cloves garlic, minced, or 1/2 to 1 teaspoon bottled minced garlic
    2 cups cooked black or pinto beans or 2 cups canned, no salt added, drained
    14.5 ounce can no-salt-added stewed tomatoes
    1/2 cup dry red wine (regular or non-alcoholic)
    2 to 3 teaspoons chili powder
    1 to 2 teaspoons ground cumin

    3/4 cup nonfat or low-fat ricotta cheese
    1/2 cup nonfat or low-fat yogurt

    Vegetable oil spray
    6 5-1/2 to 6-inch corn tortillas, quartered
    1/2 cup grated nonfat or part-skim mozzarella cheese
    6 medium black olives, sliced

    For sauce, melt margarine in a large saucepan over medium-high heat. Sauté onion, bell pepper, mushrooms, and garlic until onion is translucent, 2 to 3 minutes. Stir in remaining sauce ingredients. Reduce heat and simmer for about 30 minutes. Preheat oven to 350 degrees F.
    In a small bowl, whisk together ricotta and yogurt.
    Spray a 1½- quart casserole dish with vegetable oil spray. Layer 3 tortillas, half the sauce, half the mozzarella, and half the ricotta mixture. Repeat layers. Top with olives. Bake, covered, for 15 to 20 minutes.

    Per serving: Calories-228, Protein-14g, Carbohydrates-37g, Cholesterol-1mg, Total Fat-2g, (Saturated-0g), Fiber-8g, Sodium-228mg ++++ WWP: 5

 

 

 

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