* Exported from MasterCook *
EASY BLACK BEAN ENCHILADAS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cloves garlic -- minced
1 onion -- chopped
1 green bell pepper -- chopped
1 teaspoon ground red pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 (15 oz) cans low-sodium black beans -- rinsed and drained
1 1/2 cups fresh salsa
12 6 inch corn tortillas -- warmed according to package directions
1 (14.5 oz) can diced tomatoes -- well drained
1 cup cheddar cheese -- shredded (reduced-fat)
3 cups lettuce -- finely shredded
6 tablespoons fat-free sour cream
1. Preheat oven to 350°. Coat 13 x 9 inch baking dish with cooking spray.
2. Coat large nonstick skillet with cooking spray and heat over medium-high heat. Cook garlic, onion, bell pepper, red pepper, chili powder, cumin, oregano and black pepper 5 to 7 minutes, or until vegetables are tender. Mash beans and add to skillet with 3/4 cup of the salsa. Cook 5 minutes, or until heated through.
3. Spoon about 1/4 cup bean mixture onto each tortilla. Roll loosely and place seam side down in prepared baking dish. Combine tomatoes and remaining salsa in bowl and pour over enchiladas. Sprinkle with cheese. Bake 15 to 20 minutes of until hot.
4. Divide lettuce among 6 plates. Top each with 2 enchiladas and 1 tablespoon sour cream.
Source:
"Outsmart Diabetes Cookbook"
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Per Serving (excluding unknown items): 236 Calories; 8g Fat (29.3% calories from fat); 10g Protein; 34g Carbohydrate; 5g Dietary Fiber; 21mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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