Italian Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Flatout Light Italian Herb flatbread, 4 serving Ricotta cheese, fat-free - 3/4 cupOnions - 1/4 cup, choppedGarlic, - 1 Tbsp mincedSalt - 1 tsp Pepper - 1 tspItalian Seasoning - 1/2 TbspAsparagus, fresh - 1 cup Cherry Tomatoes - Fresh, 8 halvedBeans, black, rinsed and drained - 1 cup Tomato Sauce - 1 1/2 cup Parmesan Cheese, grated - 0.25 cup
1. Preheat oven to 400 degrees.
2. Spread half of the tomato sauce across the bottom of a 9x13 casserole dish.
3. Mix together ricotta cheese, onion, garlic, salt, pepper and italian seasoning until well blended.
4. Assemble each FlatOut Wrap with 1/4 of the ricotta mixture, 1/4 of the asparagus, 2 cherry tomatoes and 1/4 of the black beans. Fold into a square and place seam side down in casserole dish.
5. Top enchiladas with remaining tomato sauce, sprinkle parmesan cheese evenly over the top of the enchiladas. Bake for 20-25 minutes until warm throughout.
2. Spread half of the tomato sauce across the bottom of a 9x13 casserole dish.
3. Mix together ricotta cheese, onion, garlic, salt, pepper and italian seasoning until well blended.
4. Assemble each FlatOut Wrap with 1/4 of the ricotta mixture, 1/4 of the asparagus, 2 cherry tomatoes and 1/4 of the black beans. Fold into a square and place seam side down in casserole dish.
5. Top enchiladas with remaining tomato sauce, sprinkle parmesan cheese evenly over the top of the enchiladas. Bake for 20-25 minutes until warm throughout.
Nutritional Info Amount Per Serving
- Calories: 484.8
- Total Fat: 9.8 g
- Cholesterol: 19.9 mg
- Sodium: 3,041.7 mg
- Total Carbs: 79.4 g
- Dietary Fiber: 30.9 g
- Protein: 40.4 g
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