Black Bean Enchiladas - Core +
Source of Recipe
WW Community
Recipe Introduction
Source: Low Fat Way to Cook
Core + tortilla and enchilada sauce points
List of Ingredients
1 cans black beans, rinsed and drained
1 1/4 cups finely chopped onnion
2 cloves garlic, minced
1 tbl lime juice
1/2 tsp dried oregano
1/4 tsp salt
1/2 cup ff sour cream
1 tbl cilantro
8 (6-inch) corn tortillas --About 1.5 points each, depending upon brand
enchilada sauce (about 2 pts for entire recipe, depending upon brand)
1 cup shredded ff cheese Recipe
1.Mash half of beans; set aside mash and unmashed beans. Saute onion and garlic in a medium high heated skillet. Cook until tender. Stire in mashed and unmashed beans, lime juice, oregano and salt; set aside.
2. Combine source cream and cilantro; stir well, and set aside.
3. Wrap tortillas in foil; bake at 325 for 12 minutes or until heated. Spread 1 tbl sour cream mixture over surface of each tortilla. Spoon bean mixture down center of each tortilla. Loosely roll up tortillas.
4. Spread 3/4 cup Enchilada sauce in a 11 x 7 baking dish coated with cooking spray. Arrange tortillas, seam side down; over sauce. Top tortillas, with remaining sauce. Cover and bake at 350 for 15 minutes. Sprinkle with cheese. Bake, uncovered another 5 minutes or until cheese melts.
8 servings: 238 calories, 6.1g fat, 13.5 protein 5.4g fiber, 34.3g carbs
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