Low Fat Black Bean and Squash Enchalidas

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Low Fat Black Bean and Squash Enchalidas calories by ingredient


Introduction

I love Mexican food but on aa low fat diet this is almost a no-no so this is my converted version. Enjoy! I love Mexican food but on aa low fat diet this is almost a no-no so this is my converted version. Enjoy!
Number of Servings: 8

Ingredients

    Onions, raw, 1 cup, diced
    Garlic, 3 clove diced
    3 tablespoons fat free margarine
    Green Peppers (bell peppers), .25 cup diced
    Summer Squash, 2 medium diced
    Canned and rinsed Blackbeans, 1.5 cup
    Spinich, tortilla, 8 inch, 8 serving
    Kraft Fat Free chedder cheese 1.5 cups
    10 ounce can of enchallada sauce
    Salsa, .50 cup
    Cumin, ground, 1 tsp
    1 Chipotle Pepper in 1 Tbsp Adobo Sauce, 1 serving
    Chili powder, .50 tsp
    Parsley, .25 cup finely chopped
    Green Onions with tops.25 chopped

Directions

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.