| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Tex-mex, Beans, Healthy |
1 |
Servings |
INGREDIENTS
| 15 |
oz |
Can low-sodium tomatoes |
| 1 |
|
Jalapeno pepper; seed, chop, leave the seed in if you like hot |
| 1/4 |
ts |
Freshly ground sea salt |
| 1 |
tb |
Fresh oregano <<<or>>> |
| 1 |
ts |
Dried oregano |
| 1 |
c |
Bean tereena |
| 8 |
|
4-inch flour tortillas |
| 2 |
tb |
Freshly grated parmesan |
INSTRUCTIONS
Recipe by: Graham Kerr's Kitchen Preheat the oven to 350 degrees. Whiz the
tomatoes, jalapeno, salt and oregano in a blender or processor until the
tomatoes are chopped but not smooth. Pour a little of the sauce into the
bottom of a loaf pan.
Spoon 2 tablespoons of he Bean Tereena down the middle of each tortilla.
Roll up and place on top of the sauce in the casserole. Cover the
enchiladas with some more of the sauce, but don't drown them. Bake for 15
minutes. Pour the remaining sauce into a saucepan and just heat through.
To serve: Pour a pool of sauce onto each serving plate, place 2 enchiladas
on top, sprinkle with Parmesan cheese, and serve with a side salad of
watercress or seasonal greens and your choice of low-fat dressing.
Per serving: Calories 346 from fat 54; fat 6g; sat fat 2g; sodium 395mg;
cholesterol 6mg; carbohydrats 58gm; fiber 11g Format NW
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998
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