Recipes Bean Enchilada (Vegetarian, Entree)

Serving Size

1

Number of Servings

8

Ingredients

• 2 tsp. olive oil
• 1/3 cup finely chopped onions
• 1/3 cup finely chopped green pepper
• 5 cloves garlic, minced
• 16 oz. tomato sauce
• 1/2 tsp. basil
• 1/2 tsp. oregano
• Sauce:
• 2 tsp. olive oil
• 1 cup chopped onions
• 4 cloves garlic, minced
• 1-lb can kidney beans, about 3 cups, mashed
• 1 green pepper, chopped
• 1 cup canned or frozen corn, drained
• 8 whole-wheat flour tortillas, 96% fat free
• 3 oz. (about 3/4 cup) shredded low-fat cheddar cheese

Instructions

To make sauce, sauté onions, green pepper, and garlic in oil. Cook until tender, about 5 minutes. Remove from heat and add remaining sauce ingredients; set aside. For filling, sauté onions, green pepper, and garlic for about 5 minutes. Add mashed kidney beans, corn, and 1/2 cup sauce. To assemble enchiladas, spread 1/2 cup saud on the bottom of a 6x10-inch baking pan. Spread 1/3 cup of bean mixture onto each tortilla. Roll up tightly and place tortillas in pan seam side down. Spoon remaining sauce over tortillas. Cover and bake in a 350-degreen oven for 30 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes.

Nutrition Information

281 Calories; 6g Fat (18.6% calories from fat); 12g Protein; 48g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 987mg Sodium.