| Spicy Bean Enchiladas
3/4 pound of dried pinto beans
8 cups of water
2 cloves garlic, minced
1 bay leaf
3/4 teaspoon of salt
Spicy Tomato Sauce
1/2 teaspoon of chili powder
1/4 teaspoon of pepper
Eight 6 inch corn tortillas
Vegetable cooking spray
1 cup of shredded 40% less fat cheddar cheese
1/2 cup of plain low-fat yogurt
2 tablespoons of chopped green onions
Shredded lettuce, optional |
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Sort and wash beans. Cover with water 2 inches above top of beans, and let stand 8 hours; drain. Combine beans, water, garlic, bay leaf, and salt in a Dutch oven; bring to a boil. Cover, reduce heat to medium, and cook 1 1/2 hours or until tender. Drain beans, and discard bay leaf. Mash the beans; add 1/2 cup Spicy Tomato Sauce, chili powder, and pepper, stirring well. Spread 1/2 cup bean mixture over each tortilla. Roll up; place seam side down in a 13 x 9 baking dish coated with cooking spray. Spoon remaining Spicy Tomato Sauce over tortillas; cover and bake at 350ºF. for 20 minutes. Top with cheese, and bake, uncovered, an additional 5 minutes or until cheese melts. Serve with a dollop of yogurt, and sprinkle with green onions. Garnish with lettuce, if desired. Makes 8 servings Back to enchilada recipes |
