Black Bean Enchiladas

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* Exported from MasterCook *

 

Black Bean Enchiladas

 

Recipe By : Taste of Home's Light & Tasty, Premiere Issue 2001, p. 29

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 large onion -- chopped

1 medium green pepper -- chopped

2 tablespoons broth

30 ounces canned black beans -- rinsed

and drained and divided

1 1/2 cups picante sauce -- divided

12 flour tortillas -- (6 inches)

2 medium tomatoes -- chopped

1/2 cup shredded reduced-fat cheddar cheese

1/2 cup shredded part-skim mozzarella cheese

3 cups shredded lettuce

6 tablespoons fat-free sour cream

 

In a nonstick skillet, cook and stir onion and green pepper in broth for

2-3 minutes or until tender. Mash one can of black beans. Add to the

skillet with 3/4 cup of picante sauce and remaining beans; heat through.

 

Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place,

seam side down, in a 13-inch x 9-inch x 2-inch baking dish coated with

nonstick cooking spray Combine tomatoes and remaining picante sauce; spoon

over enchiladas.

 

Cover and bake at 3500 for 15 minutes. Uncover; sprinkle with

cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each

plate and top with two enchiladas. Garnish each serving with 1 tablespoon

sour cream. Yield: 6 servings.

 

Nutritional Analysis: One serving (2 enchiladas) equals 404 calories, 9 g

fat (1 g saturated), 7 mg cholesterol, 1,477 mg sodium, 60 g carbohydrate,

9 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

 

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