| 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
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