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Ingredientes
- 1 Tbsp. High polyunsaturated oil
- 1/3 c. Green bell pepper, minced
- 1/2 c. Onion, minced
- 1/8 tsp Chili pwdr
- 1/4 tsp Rosemary
- 1 x Green chili pepper, seeded and finely minced
- 1 lb Canned tomatoes
- 6 ounce Tomato paste
- 15 ounce Canned kidney beans, liquid removed and mashed
- 1/2 c. Lowfat creamed cottage cheese
- 1/4 tsp Pepper
- 2 ounce Monterey Jack cheese, grated
- 8 x Frzn corn tortilla
Direcciones
- Allow tortillas to thaw, if using frzn. Cook onion in oil till transparent. Add in green pepper and chili pepper, lower heat and add in spices, tomatoes (reserve liquid), 3 Tbsp. tomato paste, mashed beans and cottage cheese. Mix well. Place 3 Tbsp. of bean and cheese mix in each thawed tortilla. Roll closed and place in baking dish. Mix remaining tomato paste and liquid from tomatoes and pour proportionately over enchiladas. Top with grated cheese and bake at 350 degrees F. for 30 min.
- Serve with a tossed green salad and fresh fruits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 68 | 19% |
| Total Fat 7.69g | 10% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1010mg | 42% |
| Potassium 1112mg | 32% |
| Total Carbs 57.49g | 15% |
| Dietary Fiber 12.8g | 43% |
| Sugars 12.9g | 9% |
| Protein 18.78g | 30% |
