Free Recipe Black Bean And Vegetable Enchiladas
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Black Bean And Vegetable Enchiladas Recipe
Vegetable cooking spray
2 cn Black beans;, (16 ounces
-each)
; rinsed & drained
1 c Chopped onion
1 Green pepper; chopped
2 tb Vegetable broth
2 c Picante sauce
12 md Corn tortillas
1 c Chopped tomatoes
1/2 c Reduced-fat shredded cheddar
-cheese
1/2 c Reduced-fat shredded
-mozzarella cheese
3 c Shredded lettuce
Light sour cream; for
-garnish
Black Bean And Vegetable Enchiladas Preparation
Preheat oven to 350oF 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 Recipe by: By Barb at PK <abprice@wf.net> on Jun 12, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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