Easy Cheesy Enchiladas
Stay in tonight and enjoy a delicious Mexican meal.
Recipe courtesy of OSU Extension Service, foodhero.org.
With a little brown rice and a crisp green salad on the side, you can enjoy a DASH diet friendly meal. Switch up the black beans for pinto or kidney beans if you wish.
2 cans (15 ounces each) black beans, drained and rinsed
½ cup salsa
1 ½ cups shredded cheese, reduced fat
8 10-inch whole wheat flour tortillas
1 can (15 ounces) enchilada sauce
Preheat oven to 350 degrees. Lightly oil or spray a 9 inch by 13 inch baking dish.
Mix beans, salsa, corn, and half of the cheese together in a bowl. Spoon about ½ cup of the bean mixture into each tortilla. Roll the tortilla and place seam-side down in the baking dish. Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
Bake for 15-20 minutes, or until hot. Refrigerate leftovers within 2 hours.
Per serving: 170 calories, 5 g total fat, 2 g saturated fat, 23 g carbohydrates, 8 g protein, 4 g fiber, 500 mg sodium, 169 mg calcium, 164 mg magnesium.