Guest guest Posted June 20, 2002 Report Share Posted June 20, 2002 * Exported from MasterCook * Bean And Cheese Enchiladas Recipe By : Family Circle Magazine, 5/12/02, page 142 Serving Size : 8 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces canned red kidney beans -- drained and rinsed 1 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon salt 2 1/2 cups shredded pepper-Jack cheese 10 ounces canned hot enchilada sauce 10 ounces canned mild enchilada sauce 8 fajita-size flour tortillas -- (61/2-inch) Makes: 8 enchiladas at 86 cents each. Prep: 10 minutes. Bake: at 375 for 15 minutes. 1. Heat oven to 375F. Mix beans, chili powder, cumin and salt in bowl. Slightly mash beans; stir to combine. Add 1 1/2 cups cheese. 2. Mix the 2 cans enchilada sauce in bowl. Stir 1 cup into bean mixture. 3. Spread 1/4 cup sauce mixture in 13 x 9 x 2-inch baking dish. Brush one side of tortilla with sauce. Spoon 1/4 cup bean mixture in center on sauced side; roll up; place, seam side down, in dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over top to cover. Top with remaining cheese. 4. Bake in 375ø oven 15 minutes. Nutrient Value Per Enchilada: 352 calories, 23 g fat (12 g saturated), 15 g protein, 22 g carbohydrate, 3 g fiber, 672 mg sodium, 64 mg cholesterol. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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