Bean Enchiladas

Title:
Bean Enchiladas

Yield:
1 Servings

Categories:
Tex-mex,
Beans,
Healthy




Ingredients:





    15 oz Can low-sodium tomatoes


     1    Jalapeno pepper; seed, chop,


          -leave the seed in if you


          -like hot


   1/4 ts Freshly ground sea salt


     1 tb Fresh oregano >>


     1 ts Dried oregano


     1 c  Bean tereena


     8    4-inch flour tortillas


     2 tb Freshly grated parmesan






 Recipe by: Graham Kerr's Kitchen Preheat the oven to 350 degrees. Whiz the


 tomatoes, jalapeno, salt and oregano in a blender or processor until the


 tomatoes are chopped but not smooth. Pour a little of the sauce into the


 bottom of a loaf pan.


 


 Spoon 2 tablespoons of he Bean Tereena down the middle of each tortilla.


 Roll up and place on top of the sauce in the casserole. Cover the


 enchiladas with some more of the sauce, but don't drown them. Bake for 15


 minutes. Pour the remaining sauce into a saucepan and just heat through.


 


 To serve: Pour a pool of sauce onto each serving plate, place 2 enchiladas


 on top, sprinkle with Parmesan cheese, and serve with a side salad of


 watercress or seasonal greens and your choice of low-fat dressing.


 


 Per serving: Calories 346 from fat 54; fat 6g; sat fat 2g; sodium 395mg;


 cholesterol 6mg; carbohydrats 58gm; fiber 11g Format NW


 Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" 


 on Jan 31, 1998