- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 433.6
- Total Fat: 16.4 g
- Cholesterol: 39.8 mg
- Sodium: 634.2 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 10.6 g
- Protein: 19.4 g
Cheesy Bean Enchilada BakeSubmitted by: JONE7007
1 can (14.5 oz) diced tomatoes
1/2 cup Onion and Garlic Mix
4 chipotle chiles, finely diced
1/4 teaspoon salt
3 corn tortillas, halved
3/4 cup Broccoli and Red Bell Pepper Mix
1/2 can Black Beans
3/4 cup cheddar cheese shreaded
Orginal recipie calls for 1 cup 75% fat-free cheddar (4 oz), shredded but I couldn't find it so I used less regular cheddar
Heat oven to 375°.
Sauce Combine all sauce ingredients in a bowl.
Enchiladas Pour 3/4 cup sauce into the bottom of a 10" baking dish. Press both sides of tortillas into sauce, then place 3 tortilla halves on top of sauce. Add half of Broccoli and Red Bell Pepper Mix, half of beans and half of cheese. Layer on remaining 3 tortilla halves, Broccoli and Red Bell Pepper Mix and Beans. Pour remaining 1 1/4 cups sauce and cheese over beans. If not eating immediately, cover tightly and freeze. Otherwise, bake 20 minutes, covered with foil. Remove foil; bake until cheese bubbles, 10 minutes more.
To reheat Bake, covered with foil, at 400° for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.
Number of Servings: 2
Recipe submitted by SparkPeople user JONE7007.