Chili-Cheese Black Bean Enchiladas - Kid Friendly Veggie 8 pts

[Guest guest]

I've used this one on Cinqo de Mayon for a couple of years. Kids love

it! You can never tell.

 

@@@@@

Chili-Cheese Black Bean Enchiladas - Kid Friendly Veggie 8 pts

Cooking spray

1/2 cup chopped onion

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

2 garlic cloves, minced

1 (15-ounce) can black beans, rinsed and drained

1 (12-ounce) bag frozen soy crumbles, thawed (such as Morningstar

Farms)

3/4 cup bottled salsa

1/3 cup (3 ounces) block-style fat-free cream cheese, softened

1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese,

divided

12 (6-inch) corn tortillas

1 (10-ounce) can enchilada sauce

 

 

 

 

 

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-

high heat. Add onion, and sauté 4 minutes or until tender. Stir in

cumin, oregano, chili powder, garlic, beans, and soy crumbles, and

cook 2 minutes, stirring mixture frequently.

 

Stir in salsa, and cook 1 minute. Remove from heat, and add cream

cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

 

Warm tortillas according to package directions. Spread 1/3 cup

enchilada sauce in bottom of a 13 x 9-inch baking dish coated with

cooking spray. Spoon about 1/3 cup black bean mixture down center of

each tortilla, and roll up. Arrange enchiladas, seam sides down,

crosswise in dish. Pour remaining enchilada sauce evenly over

enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20

minutes or until thoroughly heated.

 

Yield: 6 servings (serving size: 2 enchiladas)

 

CALORIES 386 (30% from fat); FAT 12.9g (sat 4g,mono 3.8g,poly 3.4g);

PROTEIN 26.8g; CHOLESTEROL 17mg; CALCIUM 390mg; SODIUM 995mg; FIBER

10.7g; IRON 5.4mg; CARBOHYDRATE 43.9g

 

Source: Cooking Light, SEPTEMBER 2003

Formatted by Chupa Babi in MC: 04.28.04

 

Cream cheese binds the filling and gives it a silky consistency. Look

for red enchilada sauce in the Mexican food section of your

supermarket. If you're unable to find soy crumbles, chop thawed veggie

burgers to use in their place.

 

-----

[Guest guest]

, " Chupababi " <alcovi

wrote:

>

> I've used this one on Cinqo de Mayon for a couple of years. Kids

love

> it! You can never tell.

>

> @@@@@

> Chili-Cheese Black Bean Enchiladas - Kid Friendly Veggie 8 pts

> Cooking spray

> 1/2 cup chopped onion

> 1/2 teaspoon ground cumin

> 1/2 teaspoon dried oregano

> 1/2 teaspoon chili powder

> 2 garlic cloves, minced

> 1 (15-ounce) can black beans, rinsed and drained

> 1 (12-ounce) bag frozen soy crumbles, thawed (such as Morningstar

> Farms)

> 3/4 cup bottled salsa

> 1/3 cup (3 ounces) block-style fat-free cream cheese, softened

> 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese,

> divided

> 12 (6-inch) corn tortillas

> 1 (10-ounce) can enchilada sauce

>

>

>

>

>

> Preheat oven to 350°.

> Heat a large nonstick skillet coated with cooking spray over medium-

> high heat. Add onion, and sauté 4 minutes or until tender. Stir in

> cumin, oregano, chili powder, garlic, beans, and soy crumbles, and

> cook 2 minutes, stirring mixture frequently.

>

> Stir in salsa, and cook 1 minute. Remove from heat, and add cream

> cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

>

> Warm tortillas according to package directions. Spread 1/3 cup

> enchilada sauce in bottom of a 13 x 9-inch baking dish coated with

> cooking spray. Spoon about 1/3 cup black bean mixture down center

of

> each tortilla, and roll up. Arrange enchiladas, seam sides down,

> crosswise in dish. Pour remaining enchilada sauce evenly over

> enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20

> minutes or until thoroughly heated.

>

> Yield: 6 servings (serving size: 2 enchiladas)

>

> CALORIES 386 (30% from fat); FAT 12.9g (sat 4g,mono 3.8g,poly

3.4g);

> PROTEIN 26.8g; CHOLESTEROL 17mg; CALCIUM 390mg; SODIUM 995mg; FIBER

> 10.7g; IRON 5.4mg; CARBOHYDRATE 43.9g

>

> Source: Cooking Light, SEPTEMBER 2003

> Formatted by Chupa Babi in MC: 04.28.04

>

> Cream cheese binds the filling and gives it a silky consistency.

Look

> for red enchilada sauce in the Mexican food section of your

> supermarket. If you're unable to find soy crumbles, chop thawed

veggie

> burgers to use in their place.

>

> -----

>