Cheese and Bean Enchiladas
Source of Recipe
internet
List of Ingredients
1 (10-ounce) bag frozen chopped onion
1 (16-ounce) can fat-free refried beans with mild green chilies
2 cups (8-ounces) shredded reduced-fat Mexican blend or Cheddar cheese, divided
12 (6-inch) corn tortillas
1 (19-ounce) can enchilada sauce
2 tablespoons each: low-fat sour cream and chopped black olives
6 tablespoons minced fresh cilantro
Recipe
Preheat oven to 400-degrees.
Place onion in a sieve; rinse with hot water. Drain well.
Combine onion and beans in a microwave-safe bowl. Microwave 3 minutes on High until heated.
Stack tortillas; wrap in damp paper towels and microwave at high power 1 minute or until soft.
Pour half the sauce in bottom of a 13-by-9-by-2-inch baking dish, dip both sides of each tortilla into sauce.
Spoon 1/4 cup bean mixture down center of each tortilla; roll tortilla. Repeat with remaining tortillas.
Arrange tortillas in baking dish; top with remaining enchilada sauce and remaining 1/2 cup of cheese.
Bake 8-minutes or until thoroughly heated.
Top each serving with sour cream, olives and cilantro.
Makes 6 servings: each 328 calories.
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