Virtual Sefer Cheese-and-Bean Enchiladas

Cheese-and-Bean Enchiladas
Preparation time: 12 minutes
Cooking time: 12 minutes
1 (10-ounce) bag frozen chopped onion
1 (16-ounce) can fat-free refried beans with mild green chiles
(such as Taco Bell)
2 cups (8 ounces) preshredded reduced-fat Mexican blend or
cheddar cheese, divided
12 (6-inch) corn tortillas
1 (19-ounce) can enchilada sauce
2 tablespoons low-fat sour cream
2 tablespoons chopped ripe olives
6 tablespoons minced fresh cilantro
1. Preheat oven to 400 degrees.
2. Place onion in a sieve; rinse with hot water. Drain well.
Combine onion and beans in a microwave-safe bowl.
Microwave at high 3 minutes or until heated. Stir in 1-1/2 cups
cheese.
3. Stack tortillas; wrap stack in damp paper towels, and
microwave at high for 1 minute or until soft. Pour half of sauce
in bottom of a 13 x 9-inch baking dish; dip both sides of each
tortilla into sauce. Spoon about 1/4 cup bean mixture down
center of each tortilla; roll up. Arrange tortillas in baking dish;
top with remaining enchilada sauce and 1/2 cup cheese. Bake
at 400 degrees for 8 minutes or until thoroughly heated. Top
each serving with sour cream, olives, and cilantro. Yield: 6
servings (serving size: 2 enchiladas, 1 teaspoon sour cream, 1
teaspoon olives, and 1 tablespoon cilantro).
Note: You can make these enchiladas without the beans, too.
Either way, they're terrific.
CALORIES 328 (27% from fat); FAT 9.8g (sat 5.3g, mono 2.7g,
poly 1.5g); PROTEIN 18.4g; CARB 45g; FIBER 6.7g; CHOL
15mg; IRON 2.7mg; SODIUM 987mg; CALC 400mg

Sharon R