- 1 can fat-free refried beans
- 1/2 cup corn
- 1-4oz can mild green chiles
- 6 fat-free four tortillas
- 1 jar/can fat-free enchilada sauce (I use the Vons brand)
- 1/4 cup chopped black olives (optional)
- 1/3 cup diced green onions
- 1 to 2 cup(s) your favorite jarred salsa
- 1/2 tsp cumin
- 1/2 tsp chili powder
Pre-heat oven to 375. Combine beans, chilis, corn, cumin and chili powder in a bowl and mix well. Set aside 1/2 cup of enchilada sauce and pour remaining into a 9x12 baking dish.
Cover tortillas with a wet paper towel and microwave for 30-40 seconds until they are soft. Place one tortilla into baking dish to coat one side with sauce and set on a plate with the sauce side down. Repeat this with the remaining tortillas, stacking them on top of eachother.
This part gets a little messy... Spoon on the bean mixture onto one side of the top tortilla (not too much) and gently roll. Place the enchilada seam side down inside the baking dish. Make sure there is still a good amount of sauce in the bottom, as this will prevent them from sticking too much. Repeat this with the remaining tortillas and try to leave a little gap between each so they don't stick to each other. Top the enchiladas with the remaining sauce, salsa, olives and green onions.
Bake covered for 30 minutes. Uncover and continue baking for an additional 10-15 minutes. Serve 1 or 2 enchiladas over a bed of brown rice.
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