Black Bean And Vegetable Enchiladas Recipe
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Ingredients : Black Bean And Vegetable Enchiladas Recipe
vegetable cooking spray
2 cans black beans, , (16 ounces each) rinsed & drained
1 cup chopped onion
1 green pepper, chopped
2 tbsp vegetable broth
2 cups picante sauce
12 medium corn tortillas
1 cup chopped tomatoes
1/2 cup reduced-fat shredded cheddar cheese
1/2 cup reduced-fat shredded mozzarella cheese
3 cups shredded lettuce
light sour cream, for garnish
Preheat oven to 350øF and coat a 9" x 13" baking pan with vegetable
cooking spray. Mash one can of the beans with a spoon or in a blender or
food processor; set aside. Saut‚ the onion and green pepper in the
vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante
sauce, the mashed beans, and the can of whole beans. Stir the mixture and
heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center
of each tortilla and roll it up. Place the tortillas seam-side down in
the baking pan. combine the remaining cup of picante sauce and the
tomatoes; spoon over enchiladas. Cover with foil and bake for 15 minutes.
Uncover, sprinkle with cheeses and bake, uncovered, for 5 more minutes.
To serve, place 1/2 cup of lettuce on each plate and top with two
enchiladas. Garnish with sour cream, if desired.
Preparation time: 15 minutes Cooking time: 20 minutes
Yield: 12 enchiladas
Per serving: Calories: 298 Carbohydrate: 59 g Protein: 15 g Fat: 5 g
Saturated fat: 2 g Sodium: 807 mg Fiber: 12 g Serving size: 1 1/3 cups
Exchanges per serving: 3 starch 1 lean meat Carbohydrate choices: 3
from MAY / JUNE 1998
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98
Posted to RecipeLu List by Barb at PK <abprice@wf.net> on Jun 12, 1998.
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