Enchilada Polenta
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Enchilada Polenta calories by ingredient
Introduction
A fast and easy way to get the taste of enchiladas for dinner - instant polenta cooks up in the time it takes to warm Mexican flavored beans. Plenty of nutrients. Go easier on the cheese and sour cream to cut the calories even further. A fast and easy way to get the taste of enchiladas for dinner - instant polenta cooks up in the time it takes to warm Mexican flavored beans. Plenty of nutrients. Go easier on the cheese and sour cream to cut the calories even further.Number of Servings: 4
Ingredients
-
4 cups water
2 t olive oil
1 medium onion, chopped
2 C cooked beans (black, pinto or cranberry work well)
1 C salsa
1 can crushed or diced tomatoes (low sodium preferably)
1/2 C instant polenta
2 C shredded low fat cheese (colby, cheddar, colby-jack or your favorite blend)
4 T reduced fat sour cream
4 T cilantro, chopped fine
Directions
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.