Spinach Enchiladas - Low-Fat

Spinach Enchiladas - Low-Fat

środa, 5 lutego 2014

Spinach Enchiladas - Low-Fat

Time: 45 mins

Ingredients

• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1 cup sliced mushrooms
• 1/3 cup onion, finely diced
• 1 (15 ounce) can pinto beans or 1 (15 ounce) can black beans, rinsed and drained
• 3 teaspoons chili powder, divided
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon cumin
• 1 (8 ounce) can low-sodium tomato sauce
• 2 tablespoons water
• 1/2 teaspoon hot pepper sauce
• 8 (8 inch) corn tortillas
• 3/4 cup reduced-fat monterey jack cheese
• 1/4 cup low-fat cheddar cheese
• 1 dash salt

Directions

• 1 Preheat oven to 350 degrees.
• 2 In a large skillet combine spinach, mushrooms, onions, beans, 2 teaspoons chili powder and red pepper flakes over medium heat. Cook 5 minutes, stirring often. Remove from heat.
• 3 Combine tomato sauce, water, remaining 1 teaspoons Chili powder, cumin and pepper sauce in a pie pan. Stir well. Dip tortillas into tomato sauce mixture and stack on wax paper.
• 4 Divide spinach filling into 8 portions. Spoon onto centers of tortillas. Roll up and place tortillas in a baking dish. (You want the enchiladas to nestle together.).
• 5 Spread remaining tomato mixture over enchiladas. Cover dish with foil and bake for 20 minutes.
• 6 Remove foil and spread cheese on top of enchiladas, returning them to the oven another 5-10 minutes until cheese is melted and gooey.
• 7 Microwave option: After preparing enchiladas (step 4), cover dish with vented plastic wrap. Microwave at medium for about 10 minutes. Sprinkle with cheese. Microwave at Medium for about 1 minute or until cheese is melted.