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Add a photoServings: 8
Ingredients
- 2 c. Cooked Idaho Pinto beans Or possibly Pink or possibly Small Red Beans
- 1/2 c. Bottled salsa Or possibly- picante sauce
- 8 x Corn tortillas
- 1/2 lb Cheddar cheese, divided
- 20 ounce Enchilada sauce
- Â Â Shredded lettuce
- Â Â Lowfat sour cream
Directions
- Mash beans with salsa. Spoon beans down center of each tortilla, dividing proportionately Cut half of cheese into 8 sticks. Place 1 stick over beans on each tortilla. Roll tortilla to enclose cheese and beans.
- Place, seam-side down, in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated 350-degree F oven for 15 to 18 min. Garnish with lettuce and lowfat sour cream.
- Makes 8 enchiladas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 94 | 36% |
| Total Fat 10.74g | 13% |
| Saturated Fat 6.21g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1045mg | 44% |
| Potassium 282mg | 8% |
| Total Carbs 29.3g | 8% |
| Dietary Fiber 6.0g | 20% |
| Sugars 5.29g | 4% |
| Protein 13.11g | 21% |
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