Cheesy Bean & Rice Enchiladas

Name: Cheesy Bean & Rice Enchiladas Recipe
Yield: 2
Ingredients: Onions raw .25 cup chopped; brown rice (1 cup cooked); Ricotta Cheese part skim milk 75 grams; Cottage Cheese 1% Milkfat 75 grams; Beans black 35 grams; Beans pinto 20 grams; Beans red kidney 20 grams; Corn Tortillas 4 tortilla medium (approx 6 dia); La Victoria Enchilada Sauce 0.5 cup; Mozzarella Cheese part skim milk 50 grams; Jalapeno Peppers .25 cup sliced

Number of Servings: 2

Ingredients

Onions, raw, .25 cup, chopped brown rice (1 cup cooked)Ricotta Cheese, part skim milk, 75 gramsCottage Cheese, 1% Milkfat, 75 gramsBeans, black, 35 gramsBeans, pinto, 20 grams Beans, red kidney, 20 gramsCorn Tortillas, 4 tortilla, medium (approx 6" dia)La Victoria Enchilada Sauce, 0.5 cupMozzarella Cheese, part skim milk, 50 grams Jalapeno Peppers, .25 cup, sliced

Directions

Saute onions until soft. Mix onions and rice together and divide beteen the 4 tortillas. mix Ricotta and cottage cheese together and add on top of tortilla. Mix beans together and put as final layer. Roll tortillas closed and then put enchilada sauce followed by mozzerela cheese. Bake for 20 minutes or until cheese has melted. Divide onto two plates and top with jalopeno peppers and serve.

Serving Size: Make 2 tortillas per serving

Number of Servings: 2

Recipe submitted by SparkPeople user CRZYLLAMA71.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving