Bean Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 325.6
- Total Fat: 5.1 g
- Cholesterol: 10.5 mg
- Sodium: 584.6 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 12.6 g
- Protein: 19.5 g
View full nutritional breakdown of Bean Enchiladas calories by ingredient
Number of Servings: 6
Ingredients
-
3/4 pound dried pinto beans, washed and soaked over night
8 cups water
2 cloves garlic
1 bay leaf
1/8 teaspoon salt
1/2 cup water
2 teaspoons chili powder
12 (6 inch) corn tortillas
2 cup shredded reduced fat cheddar cheese
3/4 cup fat free sour cream
1/4 cup chopped green onions
Tomato Sauce:
2 (8-ounce) cans reduced salt tomato sauce
1 (4 ounce) can chopped green chilies, undrained
3/4 cup chopped green onions
2 teaspoons chili powder
1/4 teaspoon dried oregano
1 clove garlic, minced
Directions
Tomato Sauce: combine all ingredients and mix well. Refrigerate until ready to use.
Drain beans and place in a large pot. Add 8 cups water, garlic, bay leaf and salt and bring to boil. Cover, reduce heat and simmer for 1 1/2-2 hours or until beans are tender. Drain beans and discard bay leaf. Place beans in a large bowl and mash with a potato masher or fork. Stir in 1/2-cup tomato sauce mixture, 1/2-cup water, chili powder and pepper and mix well. Warm tortillas in the microwave or a vegetable steamer until more flexible. Spread 1/3-cup bean mixture over each tortilla and loosely roll. Place tortillas seam side down in a baking dish sprayed with nonstick cooking spray. Spoon remaining tomato sauce over tortillas and cover and bake at 350 for 20 minutes or until heated through. Top with cheese and bake uncovered for 5 minutes. Top with green onions and serve with sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user KRASHE.
Drain beans and place in a large pot. Add 8 cups water, garlic, bay leaf and salt and bring to boil. Cover, reduce heat and simmer for 1 1/2-2 hours or until beans are tender. Drain beans and discard bay leaf. Place beans in a large bowl and mash with a potato masher or fork. Stir in 1/2-cup tomato sauce mixture, 1/2-cup water, chili powder and pepper and mix well. Warm tortillas in the microwave or a vegetable steamer until more flexible. Spread 1/3-cup bean mixture over each tortilla and loosely roll. Place tortillas seam side down in a baking dish sprayed with nonstick cooking spray. Spoon remaining tomato sauce over tortillas and cover and bake at 350 for 20 minutes or until heated through. Top with cheese and bake uncovered for 5 minutes. Top with green onions and serve with sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user KRASHE.