Two-bean Enchiladas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | And, Grains, Pulses | 12 | Servings | |
INGREDIENTS
| 12 | 6" flour tortillas | |
| 15 | oz | Can kidney beans, drained |
| 15 | oz | Can red beans, drained |
| 1/2 | c | Bell peppers, chopped |
| 1/2 | c | Onions, chopped |
| 8 | oz | Jar md flavor taco sauce |
| 1/2 | c | Taco seasoning mix |
| 1 1/2 | c | Cheddar cheese, shredded |
INSTRUCTIONS
Preheat oven at 350. Prepare a baking sheet lightly with cooking spray. In a mixing bowl, combine beans, peppers, onions, 4 oz taco sauce, and taco seasoning mix. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, on prepared pan. Pour remaining taco sauce over tortillas. Cover with foil. Bake for 30 minutes. Remove foil, sprinkle with cheese. Bake, uncovered for 5 minutes more or until cheese melts. Recipe By : Anita A. Matejka From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 17.3mg
Sodium: 562.9mg
Potassium: 253.7mg
Carbohydrates: 23.7g
Fiber: 4.6g
Sugar: 2.8g
Protein: 9.8g