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Rio Grande Bean Enchiladas




Source of Recipe


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Recipe Introduction


servings 4 (1-1/2 enchiladas)
points 5.5


List of Ingredients




3 teaspoons olive oil, divided
2 cups chopped onions, divided
1 can (14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 tablespoons chili powder
1 tablespoon prepared green salsa
2 teaspoons ground cumin, divided
1 teaspoon sugar
1/8 teaspoon black pepper
2 cloves garlic, finely chopped
1 can (about 15 ounces) black beans, rinsed, drained and mashed
1 cup plain nonfat yogurt
8 (6-inch) corn tortillas


Recipe



1. Heat 2 teaspoons oil in large saucepan over medium-high heat until hot. Add 1 cup onions. Cook and stir 5 minutes or until tender. Stir in tomatoes, tomato paste, chili powder, salsa, 1 teaspoon cumin, sugar and pepper. Reduce heat to medium-low. Simmer 30 minutes.

2. Heat remaining 1 teaspoon oil in large skillet over medium-high heat until hot. Add remaining 1 cup onions, 1 teaspoon cumin and garlic. Cook and stir 5 minutes or until onions are tender. Stir in beans. Cook 5 minutes or until heated through, stirring occasionally. Remove skillet from heat. Stir in yogurt.

3. Preheat oven to 375°F. Spoon bean mixture evenly down centers of tortillas. Roll up tortillas; place in medium baking dish. Top with sauce.

4. Bake 20 minutes. Serve with dollops of nonfat sour cream and cilantro, if desired. Garnish with cilantro and red pepper strips, if desired.


Nutrients per Serving
(1-1/2 enchiladas)
Calories 365
Calories from Fat 17 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 1 mg
Carbohydrate 69 g
Fiber 11 g
Protein 19 g
Sodium 1,050 mg