Bean Enchiladas with Fresh Tomato Salsa

Yield:

4 servings (serving size: 2 enchiladas, 2/3 cup sauce, and 1 tablespoon sour cream)

Recipe from

Nutritional Information

Calories 397
Caloriesfromfat 20 %
Fat 8.8 g
Satfat 2 g
Monofat 4.8 g
Polyfat 1.6 g
Protein 14.3 g
Carbohydrate 70.6 g
Fiber 10.7 g
Cholesterol 0.0 mg
Iron 4.5 mg
Sodium 472 mg
Calcium 178 mg

Ingredients

1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup frozen whole-kernel corn, thawed
1/2 cup canned vegetable broth
3 tablespoons chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
2 (16-ounce) cans pinto beans, drained
8 (6-inch) corn tortillas
Vegetable cooking spray
1/4 cup nonfat sour cream

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add cumin and chili powder; sauté 1 minute. Stir in corn and the next 5 ingredients (corn through beans). Partially cover, and cook 10 minutes or until most of liquid evaporates. Remove from heat; mash beans.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place enchiladas in a 13 x 9-inch baking dish coated with cooking spray. Spoon Fresh Tomato Salsa over enchiladas; cover and bake at 350° for 20 minutes or until thoroughly heated. Serve with sour cream.

Note:

September 1995