Spicy bean enchiladas

Yield: 4 servings

Measure Ingredient
\N \N When it's your turn to cook try this fast and tasty vegetarian meal and
3 eaches Cloves garlic, minced
2 teaspoons Dried oregano
\N pinch Hot pepper flakes
19 ounces Kidney beans, drained and rinsed
\N \N 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.

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

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