Spicy Wheat Berry Enchilada

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 18%
  • Fat: 6.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 11.5g
  • Carbohydrate: 52.1g
  • Fiber: 6.7g
  • Cholesterol: 9mg
  • Iron: 3.7mg
  • Sodium: 754mg
  • Calcium: 181mg

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
  • 2 cups Garden Brown Sauce
  • 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

  1. Place the wheat berries in a saucepan, and add water; bring to a boil. Reduce heat; simmer 50 minutes or until tender, and drain.
  2. Preheat oven to 350°.
  3. 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.
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