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Ingredientes
- 1 Tbsp. Vegetable oil
- 1/2 c. Green onions sliced
- 1 tsp Garlic chopped
- 12 ounce Canned tomatillos
- 4 ounce Canned green chilies minced
- 1/2 c. Fresh cilantro minced
- 1 Tbsp. Dry oregano
- 1 c. Low-sodium chicken broth
- 12 whl wheat tortillas 8"
- 15 ounce Canned black beans
- 8 ounce Fat-free Monterey Jack cheese, shredded, He
Direcciones
- Heat oven to 350 F. To make sauce, cook green onions and garlic in oil till tender. Add in tomatillos, green chilies, cilantro and oregano.
- Continue cooking till sauce comes to a boil; reduce heat to low and continue cooking about 10 min. Pour sauce into blender container.
- Cover and blend on high speed till smooth.
- Return to saucepan and stir in chicken broth. Cook over medium heat about 15 min. Dip each tortilla into sauce. Spoon about 1 1/2 tb. black beans and 2 tb. cheese onto each tortilla. Roll tortilla around filling.
- Place seam side down in 13" x 9" baking dish sprayed with non-stick cooking spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese.
- Bake at 350 F for 20 to 25 min till cheese is melted and filling is
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 12 servings | |
| Calories 403 | |
| Calories from Fat 78 | 19% |
| Total Fat 8.73g | 11% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.03g | |
| Cholesterol 17mg | 6% |
| Sodium 452mg | 19% |
| Potassium 844mg | 24% |
| Total Carbs 64.39g | 17% |
| Dietary Fiber 11.2g | 37% |
| Sugars 2.64g | 2% |
| Protein 19.94g | 32% |
