Cheese-and-Bean Enchiladas

You can make these enchiladas without the beans, too. Either way, they're terrific.

Yield: 6 servings (serving size: 2 enchiladas, 1 teaspoon sour cream, 1 teaspoon olives, and 1 tablespoon cilantro)

Ingredients

• 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

Preparation

Preheat oven to 400°.

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.

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° for 8 minutes or until thoroughly heated. Top each serving with sour cream, olives, and cilantro.

Nutritional Information

Calories:

328 (27% from fat)

Fat:

9.8g (sat 5.3g,mono 2.7g,poly 1.5g)

Protein:

18.4g

Carbohydrate:

45g

Fiber:

6.7g

Cholesterol:

15mg

Iron:

2.7mg

Sodium:

987mg

Calcium:

400mg