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- Serving Size
- 1
- Number of Servings
- 8
- Ingredients
- 2 tsp. olive oil
1/3 cup finely chopped onions
1/3 cup finely chopped green pepper
5 cloves garlic, minced
16 oz. tomato sauce
1/2 tsp. basil
1/2 tsp. oregano
Sauce:
2 tsp. olive oil
1 cup chopped onions
4 cloves garlic, minced
1-lb can kidney beans, about 3 cups, mashed
1 green pepper, chopped
1 cup canned or frozen corn, drained
8 whole-wheat flour tortillas, 96% fat free
3 oz. (about 3/4 cup) shredded low-fat cheddar cheese
- Instructions
- To make sauce, sauté onions, green pepper, and garlic in oil. Cook until tender, about 5 minutes. Remove from heat and add remaining sauce ingredients; set aside. For filling, sauté onions, green pepper, and garlic for about 5 minutes. Add mashed kidney beans, corn, and 1/2 cup sauce. To assemble enchiladas, spread 1/2 cup sauce on the bottom of a 6×10-inch baking pan. Spread 1/3 cup of bean mixture onto each tortilla. Roll up tightly and place tortillas in pan seam side down. Spoon remaining sauce over tortillas. Cover and bake in a 350-degreen oven for 30 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes.
- Nutrition Information
- 281 Calories; 6g Fat (18.6% calories from fat); 12g Protein; 48g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 987mg Sodium.
Tracker: 2 Protein, 1 Grain, 1.5 Veg, 1/2 Dairy
