Saucy Enchiladas

recipe
Prep: 8 1/2 minutes; Cook: 15 minutes. For the meat-lovers at your table, you can use 1/2 pound ground round, cooked and crumbled, instead of the burger crumbles.

Yield:

4 servings (serving size: 1 enchilada)

Recipe from

Oxmoor House

Nutritional Information

Calories 296
Caloriesfromfat 28 %
Fat 9.2 g
Satfat 2.8 g
Monofat 2.3 g
Polyfat 1.4 g
Protein 15.4 g
Carbohydrate 38.1 g
Fiber 3.2 g
Cholesterol 10 mg
Iron 2.9 mg
Sodium 897 mg
Calcium 254 mg

Ingredients

3/4 cup fat-free refried beans
1 tablespoon 40%-reduced-sodium taco seasoning
4 (8-inch) flour tortillas
1 cup frozen burger-style vegetable crumbles (such as Boca Burger)
3/4 cup enchilada sauce
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

Preparation

Preheat oven to 400°.

Combine beans and taco seasoning in a small bowl. Spread each tortilla with 3 tablespoons bean mixture, leaving a 3/4-inch border around edges. Sprinkle vegetable crumbles down center of each tortilla; roll up tortillas. Arrange, seam sides down, in an 8-inch-square baking dish. Pour enchilada sauce over tortillas; sprinkle with cheese.

Bake at 400º for 15 minutes or just until sides are bubbly.

Note:

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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