Spicy bean enchiladas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| When it's your turn to cook try this fast and tasty vegetarian meal and | ||
| 3 | eaches | Cloves garlic, minced |
| 2 | teaspoons | Dried oregano |
| pinch | Hot pepper flakes | |
| 19 | ounces | Kidney beans, drained and rinsed |
| Pass around a bowl of low fat sour cream. | ||
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Salsa |
| 4 | eaches | 10 inch flour tortillas |
| ½ | cup | Shredded cheddar cheese. |
Directions
1 EACH: ONION AND SWEET GREE
1 TBSP EACH: GROUND CUMIN AN
In nonstick skillet, heat oil over medium high heat. Cook onion and green pepper, stirring often, for 8 minutes, or until softened. Stir in garlic, cumin, chili powder, oregano and hot pepper flakes. Cook, stirring, for 2 minutes. Add beans and mash coarsely. Stir in half of the salsa, cook, stirring often, for 8 minutes. Divide mixture among tortillas and roll up. Place tortillas, seam side down, in lightly greased 11x7 inch baking dish. Spoon remaining salsa over top. Sprinkle with cheese. Cover with foil and bake in 450F oven for 10 minutes. Or cover with waxed paper and microwave at high for 5 minutes. Makes 4 servings. Per Serving: about 430 calories, 18 g protein, 13 g fat, 64 g carbo, very hgih source fibre, good source calcium, excellent source iron. Origin: Canadian Living, October 1994. Shared by: Sharon Stevens, Sept/94.
Submitted By SHARON STEVENS On 09-30-94