Bean & Cheese Enchiladas
To download a Spanish translation of this recipe click here.
Servings: 8
Calories: 22kcal
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Ingredients
- 1 green pepper chopped
- 1 large onion chopped
- 1 teaspoon vegetable oil
- 2 cups cooked kidney or pinto beans or one 15½-ounce can
- 2 tablespoon chili powder
- ½ teaspoon garlic powder or dry or fresh minced garlic
- 1 teaspoon salt optional
- 1½ cups (12-ounce can) tomato sauce (may use taco or enchilada sauce)
- ½ cup low fat cottage cheese
- 8 large corn tortillas
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder or dry or fresh minced garlic
- ¾ teaspoon onion powder
- 1 cup grated cheddar cheese
Instructions
- Preheat oven to 350°.
- Cook green pepper and onion in oil until soft.
- Drain beans, rinse if canned, and mash.
- Combine beans, green pepper and onion and first amounts of chili powder, garlic, salt, 3 tablespoons tomato sauce and cottage cheese. Mix well.
- Lay tortilla on a flat surface, place ¼ cup bean mixture on each tortilla. Roll up tortilla and place in baking dish, repeat placing filled tortillas side by side.
- Combine remaining tomato sauce, chili powder, garlic and onion powder in a small bowl. Pour over enchiladas.
- Sprinkle cheese over enchiladas.
- Cover enchiladas; bake 25 minutes until cheese melts.
Nutrition
Calories: 22kcal | Carbohydrates: 30g | Protein: 11g | Fat: 7g | Sodium: 511mg | Potassium: 326mg | Fiber: 7g | Calcium: 191mg