🫙 From the Spice Rack
light cheese and beans enchiladas
Light Cheese and Beans Enchiladas Source: Walking magazine - April/May 2001 Yield: 4 servings 2 teaspoons olive oil 1/2 cup onion, chopped 1 (19 ounce) can dark red kidney beans, d...
maineasy
Ingredients8 items
Ingredients
- 2teaspoonolive oil
- 1/2cuponion, chopped
- 1(19 ounce) can dark red kidney beans, drained
- 4large (burrito-size) flour tortillas
- 8tablespoonsalsa
- 2cuplow-fat cottage cheese with chives, divided
- 1/4cupnon-fat sour cream
- 3tablespooncilantro, chopped
Directions
- 1
Light Cheese and Beans Enchiladas Source: Walking magazine - April/May 2001 Yield: 4 servings 2 teaspoons olive oil 1/2 cup onion, chopped 1
- 2
Spray a 9-inch square pan with cooking spray, set aside
- 3
In skillet, heat oil and sauté onion until tender
- 4
Add beans, cook until warm, 3 to 4 minutes
- 5
Lay tortillas on work surface and spread with 2 tablespoons salsa each
- 6
Leave a 1-inch border of tortilla
- 7
Spread beans down center of tortilla and cover beans with 1/2 cup cottage cheese
- 8
Sprinkle with pepper sauce