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White Bean Enchiladas

Yield 4 servings.

Ingredients

  • 6 tomatillos, husked
  • 13 (6-inch) corn tortillas, divided
  • 1 cup water
  • 1/2 cup plus 2 tablespoons canned vegetable broth, undiluted and divided
  • 1 cup coarsely chopped green leaf lettuce
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon cumin seeds
  • 2 (4 1/2-ounce) cans chopped green chiles
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 (15-ounce) can cannellini beans, drained
  • 2 1/2 cups cooked brown rice (cooked without salt or fat)
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

Nutrition Information

  • calories 378
  • caloriesfromfat 20 %
  • fat 8.4 g
  • satfat 3.5 g
  • monofat 1.7 g
  • polyfat 1.5 g
  • protein 17 g
  • carbohydrate 60 g
  • fiber 0.0 g
  • cholesterol 17 mg
  • iron 0.0 mg
  • sodium 437 mg
  • calcium 0.0 mg

How to Make It

  1. Place tomatillos on a large baking sheet; bake at 500° for 7 minutes.

  2. Place 1 tortilla on a baking sheet; bake at 300° for 3 to 4 minutes or until crisp. Break into pieces.

  3. Place tomatillos, tortilla pieces, 1 cup water, 1/2 cup broth, and next 4 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Transfer mixture to a saucepan; cook over low heat until thoroughly heated. Remove from heat; set aside, and keep warm.

  4. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Add remaining 2 tablespoons vegetable broth and beans; cook 3 to 4 minutes or until thoroughly heated. Remove from heat, and mash beans; stir in brown rice and cheeses.

  5. Dip 1 tortilla in tomatillo mixture; spoon 1/3 cup rice mixture down center of tortilla, and roll up. Place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Repeat procedure with remaining 11 tortillas, tomatillo mixture, and rice mixture. Spoon remaining tomatillo mixture over tortillas. Bake, uncovered, at 350° for 30 minutes.

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