Meatless Recipes
Light Cheese and Beans Enchiladas
Yield: 4 servings
Ingredients
- 2 teaspoons olive oil
- 1/2 cup onion, chopped
- 1 (19 ounce) can dark red kidney beans, drained
- 4 large (burrito-size) flour tortillas
- 8 tablespoons salsa
- 2 cups low-fat cottage cheese with chives, divided
- Green pepper sauce
- 1/4 cup nonfat sour cream
- 3 tablespoons cilantro, chopped
- 3 small scallions, chopped, white parts only
Instructions
- Heat oven to 375 degrees F. Spray a 9 inch square pan with cooking spray, set aside.
- In skillet, heat oil and sauté onion until tender. Add beans, cook until warm, 3 to 4 minutes.
- Lay tortillas on work surface and spread with 2 tablespoons salsa each. Leave a 1-inch border of tortilla. Spread beans down center of tortilla and cover beans with 1/2 cup cottage cheese. Sprinkle with pepper sauce.
- To fold the tortilla, begin by folding one side over the cheese then fold in both ends; finally roll it tight. Place enchiladas in baking dish seam side down.
- Bake uncovered for 20 to 25 minutes.
- Serve topped with sour cream, cilantro and scallions.
Attribution
Walking magazine - April/May 2001