Cheese & Bean Enchiladas
Ole! Ole! Life without Mexican is boring! Spice up your dinner with this bean and cheese enchilada recipe. It will leave you saying Cha, Cha Cha!
Ingredients
- 8 large corn tortillas
- 1 teaspoon(s) oil
- 1 green pepper, chopped
- 2 small onions
- 3 tablespoon(s) chili powder
- 3/4 teaspoon(s) garlic powder
- 3/4 teaspoon(s) onion powder
- 1 33/50 cup(s) cooked kidney beans, or 1 can, drained
- 1/2 cup(s) low fat cottage cheese
- 1 17/50 cup(s) tomato puree or sauce (1 10.75 oz. can)
- 2 ounce(s) shredded Monterey jack cheese
Instructions
- Soften tortillas if needed by wrapping in a damp paper towel and microwaving on high for 30 seconds.
- Cook onion and green pepper in oil until soft.
- Drain beans and mash.
- Add 2 tbsp of the chili powder, tbs of the garlic powder, 3 tbsp of the tomato puree or sauce, and the mashed beans and cottage cheese to the onions and green pepper.
- Mix well.
- Place 3 tbsp of the bean and cheese mixture on each tortilla.
- Roll tortillas up and place in a baking dish.
- In a small bowl, combine remainder of tomato puree, remainder of the garlic powder, and all the onion powder.
- Stir well.
- Pour the seasoned tomato puree or sauce over the enchiladas, and top with Monterey jack.
- Cover and bake at 350 degrees for 20 to 30 minutes, until heated through and cheese on top is melted.
- Ready in 50 min.
Nutrition
Calories: 1410.47kcalCarbohydrates: 223.57gProtein: 76.72gFat: 33.13gSaturated Fat: 13.31gCholesterol: 64.52mgSodium: 2379.66mgFiber: 54.18gSugar: 33.65g
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