| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Diabetic, Beans & pea, Southwester |
1 |
servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 2 |
cn |
Black beans;, (16 ounces each) |
|
|
; rinsed & drained |
| 1 |
c |
Chopped onion |
| 1 |
|
Green pepper; chopped |
| 2 |
tb |
Vegetable broth |
| 2 |
c |
Picante sauce |
| 12 |
md |
Corn tortillas |
| 1 |
c |
Chopped tomatoes |
| 1/2 |
c |
Reduced-fat shredded cheddar cheese |
| 1/2 |
c |
Reduced-fat shredded mozzarella cheese |
| 3 |
c |
Shredded lettuce |
|
|
Light sour cream; for garnish |
INSTRUCTIONS
Preheat oven to 350°F and coat a 9" x 13" baking pan with vegetable
cooking spray. Mash one can of the beans with a spoon or in a blender
or food processor; set aside. Saut. the onion and green pepper in the
vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante
sauce, the mashed beans, and the can of whole beans. Stir the mixture
and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the
center of each tortilla and roll it up. Place the tortillas seam-side
down in the baking pan. combine the remaining cup of picante sauce
and the tomatoes; spoon over enchiladas. Cover with foil and bake for
15 minutes. Uncover, sprinkle with cheeses and bake, uncovered, for 5
more minutes. To serve, place 1/2 cup of lettuce on each plate and
top with two enchiladas. Garnish with sour cream, if desired.
Preparation time: 15 minutes Cooking time: 20 minutes
Yield: 12 enchiladas
Per serving: Calories: 298 Carbohydrate: 59 g Protein: 15 g Fat: 5 g
Saturated fat: 2 g Sodium: 807 mg Fiber: 12 g Serving size: 1 1/3 cups
Exchanges per serving: 3 starch 1 lean meat Carbohydrate choices: 3
from MAY / JUNE 1998
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98
Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html
By Barb at PK <abprice@wf.net> on Jun 12, 1998, converted by MM_Buster
v2.0l.
A Message from our Provider:
“Lonely? No one understands like Jesus”