One Beer Bread at a Time.

Wednesday, February 6, 2008

New Fav Lunch


I made this yesterday and today, it's really yummy!!!! the recipe is from hungry-girl.com, i made a few changes to it, like I used reduced fat cheese vrs. fat free cheese because fat free cheese is just aweful tasting!



Whole 'Lada Love


Wanna stuff your face with a saucy smothered bean 'n cheese enchilada without a gazillion irritating calories and fat grams? Just whip up a batch of these Lean Bean Cheesy Enchiladas PRONTO!

Ingredients:

2 large corn tortillas (like Mission Super Size)

1 slice reduced fat-free cheddar cheese, cut in half

2/3 cup enchilada sauce

1/3 cup fat-free refried beans

1/4 cup shredded reduced fat-free cheddar cheese

1/4 cup chopped onions

1 tbsp Roasted Tomato Salsa from TS

1/2 tsp. fiesta party dip mix, dry

Optional toppings: fat-free sour cream, chopped scallions


Directions: Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray.

Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down.


Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!

MAKES 2 SERVINGS

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