Enchilada Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups water2 t olive oil1 medium onion, chopped2 C cooked beans (black, pinto or cranberry work well)1 C salsa1 can crushed or diced tomatoes (low sodium preferably)1/2 C instant polenta2 C shredded low fat cheese (colby, cheddar, colby-jack or your favorite blend)4 T reduced fat sour cream4 T cilantro, chopped fine
Begin boiling 4 cups of water in a medium saucepan.
Heat a skillet and add the olive oil. Sautee the onions until translucent, just a few minutes. Add the beans, salsa and tomatoes to the pan, simmer until warmed through.
When water is boiling add the polenta and stir well. Cook until thick, about three minutes. Remove from heat and let sit until ready to serve.
To serve, place one quarter of the polenta on each plate, top with a quarter of the bean mixture. Add cheese, sour cream and cilantro as desired to garnish.
Number of Servings: 4
Recipe submitted by SparkPeople user DIGITALDURGA.
Heat a skillet and add the olive oil. Sautee the onions until translucent, just a few minutes. Add the beans, salsa and tomatoes to the pan, simmer until warmed through.
When water is boiling add the polenta and stir well. Cook until thick, about three minutes. Remove from heat and let sit until ready to serve.
To serve, place one quarter of the polenta on each plate, top with a quarter of the bean mixture. Add cheese, sour cream and cilantro as desired to garnish.
Number of Servings: 4
Recipe submitted by SparkPeople user DIGITALDURGA.
Nutritional Info Amount Per Serving
- Calories: 391.7
- Total Fat: 8.7 g
- Cholesterol: 17.7 mg
- Sodium: 898.1 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 10.3 g
- Protein: 24.8 g
Member Reviews