Bean Enchiladas
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Ingredients
- 4 cups canned pinto beans, low-sodium (2 (15 ounce) cans)
- 1/2 cup Monterey Jack cheese, reduced-fat
- 1 tablespoon chili powder
- 8 (6 inch) flour tortillas
- salsa (optional)
Instructions
- Wash hands with soap and water.
- Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
- Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds, or until tortillas are soft and warm.
- Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.
- Roll tortillas to enclose mixture.
- Spray a 9x13 inch baking dish with nonstick cooking spray
- Place enchiladas, seam side down, into baking dish.
- Cover with foil and bake at 350 °F for 20 minutes or until heated through.
- Serve warm with salsa.
Nutrition
| Calories | 188 |
|---|---|
| Protein | 8 g |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 4 mg |
| Sodium | 413 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: In the Kitchen with Chef Stephanie Green Arizona Nutrition Network