Low Fat Black Bean and Squash Enchalidas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Onions, raw, 1 cup, dicedGarlic, 3 clove diced3 tablespoons fat free margarineGreen Peppers (bell peppers), .25 cup dicedSummer Squash, 2 medium dicedCanned and rinsed Blackbeans, 1.5 cup Spinich, tortilla, 8 inch, 8 serving Kraft Fat Free chedder cheese 1.5 cups10 ounce can of enchallada sauceSalsa, .50 cup Cumin, ground, 1 tsp 1 Chipotle Pepper in 1 Tbsp Adobo Sauce, 1 serving Chili powder, .50 tsp Parsley, .25 cup finely choppedGreen Onions with tops.25 chopped
Chop Onions and garlic. Saute in large skillet until soft. Add bell pepper and squash. Cook until softened. Add black beans and spices, also adoboe chili and sauce. Take off stove and let cool slightly. Spray glass 8.5 X 11 pan with vegetable spray. Heat tortillas in mucrowave of 20-25 seconds until pliable. Add filling to each tortilla and roll. Place small amount of enchalida sauce in bottom of pan. Add rolled tortillas. Top with rest of enchalida sauce and cheese. Bake at 350 foro 20-30 minutes until bubbling. Remove from oven and top with parsley and green onions. May serve with fat free sour cream and salsa if prefered.
Number of Servings: 8
Recipe submitted by SparkPeople user KARENGUMDROP.
Number of Servings: 8
Recipe submitted by SparkPeople user KARENGUMDROP.
Nutritional Info Amount Per Serving
- Calories: 253.5
- Total Fat: 3.9 g
- Cholesterol: 3.4 mg
- Sodium: 1,270.1 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 6.0 g
- Protein: 12.8 g
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