| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Veg04 | 4 | servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 1 | md | Onion; chopped |
| 6 | oz | Frozen pre-browned all-vegetable; thawed |
| Protein crumbles | ||
| 15 | oz | Pinto beans; canned, rinsed and |
| ; drained | ||
| 3 | sm | Tomatoes; chopped |
| 1 | Jalapeno; minced | |
| 1 1/2 | ts | Ground cumin |
| 1/4 | ts | Pepper |
| 5 | Corn tortillas | |
| Enchilada sauce; recipe follows | ||
| 1/2 | c | Lowfat cheddar cheese; shredded |
| 1/4 | c | Fat-free sour cream |
INSTRUCTIONS
Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion until tender, 3-4 minutes. Add protein crumbles, beans, tomatoes, jalapeno chili, cumin, and pepper; cook over medium heat until hot, 3-4 minutes. Place 1 tortilla in bottom of 1-quart souffle dish or casserole; spoon 1/4 of the bean mixture over tortilla. Spoon 1/3 cup Enchilada Sauce over. Repeat layers three times, ending with a tortilla and remaining 2/3 cup of Enchilada Sauce. Sprinkle with cheese. Bake, uncovered, at 350 degrees until hot through, 25-30 minutes. Let stand 5 minutes; cut into 4 wedges. Serve with sour cream. Per serving: 236 Calories; 3g Fat (10% calories from fat); 12g Protein; 39g Carbohydrate; 5mg Cholesterol; 746mg Sodium NOTES : Can use black beans instead of pinto. I use canned Enchilada Sauce 'cause I'm lazy. :) Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler Converted by MM_Buster v2.0l.
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