* Exported from MasterCook *

Cheese-and-Bean Enchiladas

Recipe By : Cooking Light Annual Recipes 2000
Serving Size : 6 Preparation Time :0:24
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
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1 10-oz bag frozen chopped onion
1 16-oz can fat-free refried beans w/mild green chiles -- (such as Taco bell)
2 cups preshredded reduced-fat Mexican blend -- divided
or cheddar cheese
12 6-inch corn tortillas
1 19-oz can enchilada sauce
2 tablespoons low-fat sour cream
2 tablespoons chopped ripe olives
6 tablespoons minced fresh cilantro

1. Preheat oven to 400 degrees.

2. Place onion in a sieve; rinse with hot water. Drain well. Combine onion and beans in a microwave-safe bowl. Microwave a HIGH 3 minutes or until heated. Stir in 1-1/2 cups cheese.

3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH 1 minute or until soft. Pour half of enchilada sauce in a 13 x 9-inch baking dish; dip both sides of each tortilla into sauce. Spoon about 1/4 cup bean mixture down center of each tortilla; roll up. Arrange tortillas in baking dish; top with remaining sauce and 1/2 cup cheese. Bake at 400 degrees for 8 minutes or until thoroughly heated. Top each serving with sour cream, olives, and cilantro.

Yield: 6 servings (serving size: 2 enchiladas, 1 teaspoon sour cream, 1 teaspoon olives, and 1 tablespoon cilantro).

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NOTES : Per serving, per recipe:
306 Calories; 7.6 g. Fat; 1.7 g. Fiber; 17 mg. Cholesterol; 683 mg. Sodium; and 98 mg. Calcium

6 POINTS

M.C. formatted by Dina (mdkbweiss@erols.com) on 2/2/00.