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Receta Black Bean And Vegetable Enchiladas

Name: Black Bean And Vegetable Enchiladas
Ingredients: Vegetable cooking spray; 2 can Black beans,, (16 ounces each) rinsed & liquid removed; 1 c. Minced onion; 1 x Green pepper, minced; 2 Tbsp. Vegetable broth; 2 c. Picante sauce; 12 med Corn tortillas; 1 c. Minced tomatoes; 1/2 c. Reduced-fat shredded cheddar cheese; 1/2 c. Reduced-fat shredded mozzarella cheese; 3 c. Shredded lettuce Light lowfat sour cream, for garnish

de Global Cookbook

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Ingredientes

Vegetable cooking spray
2 can Black beans,, (16 ounces each) rinsed & liquid removed
1 c. Minced onion
1 x Green pepper, minced
2 Tbsp. Vegetable broth
2 c. Picante sauce
12 med Corn tortillas
1 c. Minced tomatoes
1/2 c. Reduced-fat shredded cheddar cheese
1/2 c. Reduced-fat shredded mozzarella cheese
3 c. Shredded lettuce Light lowfat sour cream, for garnish

Direcciones

Preheat oven to 350 F and coat a 9" x 13" baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or possibly in a blender or possibly food processor; set aside. Saute/fry the onion and green pepper in the vegetable broth till tender, about 2 to 3 min. Add in 1 c. picante sauce, the mashed beans, and the can of whole beans. Stir the mix and heat thoroughly. Spoon about 1/3 c. of the bean mix down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. combine the remaining c. of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 min. Uncover, sprinkle with cheeses and bake, uncovered, for 5 more min. To serve, place 1/2 c. of lettuce on each plate and top with two enchiladas. Garnish with lowfat sour cream, if you like.
Preparation Time: 15 min
Cooking Time: 20 min
Yield: 12 enchiladas
Serving size: 1 1/3 c.