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Vegetable and Cheese Enchiladas

Source of Recipe

Carol - at Barbo's Diet Kitchen


Recipe Introduction

Beans are packed with protein and fiber and make any vegetarian dish more satisfying. Here they are teamed with lots of fresh vegetables with a Mexican slant! Vegetable and Cheese Enchiladas
WW Points
Yield: 6 servings

1 red pepper, chopped
1 onion, chopped
1 clove garlic, minced
1/2 cup sliced mushrooms
1/2 cup sliced zucchini
1 teaspoon olive oil
1 1/2 cups cooked pinto beans
1 1/2 cups chopped tomatoes
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon ground coriander
6 corn tortillas
2 ounces (1/2 cup) grated cheddar cheese
1/2 cup part skim ricotta cheese
1/4 cup nonfat yogurt

Sauté pepper, onion, garlic, mushrooms and zucchini in olive oil over medium heat until onion is translucent.

Add beans, tomato, chili powder, cumin and coriander. Remove from heat. Mix ricotta and yogurt together in a small bowl.

Soften tortillas by steaming in the microwave for 20 seconds on high power. On each tortilla place three teaspoons grated cheese and two tablespoons yogurt mixture. Roll tortilla around cheese mixture and place in baking dish seam side down. Repeat with remaining tortillas. Top tortillas with bean mixture.

Bake at 350º for 15 to 20 minutes or until cheese melts. Serve hot.

Per serving: Calories 261 ....Protein 13 g ...Carbohydrate 36 g ...Fat 7 g...Sodium 139 mg ...Fiber 6g ++++WWP: 5