Spicy Wheat Berry Enchilada

recipe
You can substitute 3 cups cooked brown rice for the cooked wheat berries, if desired.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 298
Caloriesfromfat 18 %
Fat 6.1 g
Satfat 2 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 11.5 g
Carbohydrate 52.1 g
Fiber 6.7 g
Cholesterol 9 mg
Iron 3.7 mg
Sodium 754 mg
Calcium 181 mg

Ingredients

1 cup uncooked wheat berries
4 cups water
2 teaspoons olive oil
2 cups chopped onion
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 jalapeño pepper, seeded and minced
2 cups coarsely chopped spinach
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
8 (8-inch) fat-free flour tortillas
2 cups bottled salsa, divided
Cooking spray
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

Preparation

Place the wheat berries in a saucepan, and add water; bring to a boil. Reduce heat; simmer 50 minutes or until tender, and drain.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 4 ingredients (onion through jalapeño); sauté 2 minutes. Add spinach, Garden Brown Sauce, cilantro, and lime juice. Stir in wheat berries (mixture will be thick). Heat tortillas according to package directions. Spoon about 2/3 cup wheat berry mixture down center of each tortilla; roll up. Spread 1/2 cup salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place tortillas, seam sides down, in dish. Pour 1 1/2 cups salsa over tortillas; top with cheese. Bake at 350° for 30 minutes.

Note:

October 1998
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