Bean Enchiladas
by Kim Sopczyk on Jul 12, 2011
Source: Loving Your Family, Feeding Their Future - The Healthy Family Guide Book.
- Course
- Entree
Ingredients
- 3 ½ cups cooked pinto beans (or two 15-ounce cans of low-sodium
- pinto beans)
- 1 tablespoon chili powder
- ½ cup low-fat shredded cheese, such as Monterey Jack
- 8 (6-inch) whole wheat tortillas
- Salsa (see Fresh Salsa recipe)
Instructions
-
Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
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Wrap tortillas in a damp paper towel. Microwave on HIGH for 45 seconds, or until tortillas are soft and warm.
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Divide bean mixture among tortillas and spread down center of tortilla.
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Sprinkle cheese on bean mixture. Roll tortillas to enclose mixture. Spray a 9-inch x 13-inch baking dish with nonstick cooking spray. Place enchiladas, seam side down, into baking dish.
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Cover with foil and bake at 350ºF for 20 minutes or until heated through. Serve warm with salsa.