Four Bean Enchiladas

Yields: 16 enchiladas | 3.5 pts per enchilada

My rating:

This dish is a snap to prepare! Better Homes & Gardens recommends kidney, pinto, garbanzo, and navy beans, but you can use any combination of beans that you like. I usually cut this recipe in half and make 8 enchiladas. Two enchiladas makes for a fantastic 7-pt Mexican dinner.

Ingredients:

16 (6-inch) corn tortillas
1 (15-oz) can red kidney beans, rinsed and drained
1 (15-oz) can garbanzo beans, rinsed and drained
1 (15-oz) can pinto beans, rinsed and drained
1 (15-oz) can navy or great northern beans, rinsed and drained
1 (11-oz) can condensed cheddar or nacho cheese soup
1 (10-oz) can enchilada sauce (found by taco items in grocery store)
1 (8-oz) can tomato sauce
1½ cups (6-oz) shredded reduced-fat cheddar cheese

Optional Garnish
Sliced pitted ripe olives
Chopped green pepper

Directions:

Stack tortillas and wrap tightly in foil. Bake in a 350° oven for 10 minutes or until warm.

For filling, combine beans (rinsed and drained) with cheese soup. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. ARrange tortillas, seam side down, in 2 (2-quart) rectangular baking dishes.

In a bowl, stir together the enchilada sauce and tomato sauce. Pour over tortillas. Cover with foil. Bake in a 350° oven for 30 minutes or til heated through. Remove foil, sprinkle with cheese, and bake, uncovered, about 5 more minutes or til cheese melts. If desired, sprinkle with olives and green pepper.

Yields: 16 tortillas (3.5 points per enchilada)

Nutritional Info: (per enchilada): 198 calories, 5.4 g. fat, 9.6 g. fiber (3.5 points per enchilada)

Source: Better Homes and Gardens Vegetarian Cookbook (I altered it a little bit)
Photo Credit: Better Homes and Gardens Vegetarian Cookbook