Recipe taken from:
lowfatcooking.about.com
Ingredients:
•1 tsp canola oil
•1/2 cup finely chopped onion
•8 ounces extra-lean ground beef
•2 tsp cumin
•1 cup pinto beans
•1 14.5-ounce can crushed tomatoes
•1 4-ounce can diced green chiles
•4 low fat flour tortilla wraps
•1 10-ounce can enchilada sauce
•1/2 cup reduced fat shredded Jack cheese
Preparation:
Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
Heat oil in a large nonstick skillet. Sauté onions until translucent. Crumble in beef and cook until no longer pink. Add cumin, beans, tomatoes and chiles. Cook for 10 minutes until sauce is reduced.
Spread a little enchilada sauce on each tortilla. Spoon beef mixture into each of the four tortillas. Roll up and place seam down into the baking dish. Four will fit into the dish perfectly. Pour remaining enchilada sauce over the tortilla rolls. Top with shredded cheese. Bake for 20 minutes until sauce is bubbly and cheese has melted.
Notes & Tips:
This is in honor of Cinco de Mayo. This isn't as good as the normal recipe I use for Enchiladas, but it's significantly better for you! You can reduce the sodium count in this recipe by using fresh jalapenos and low sodium tomatoes.
Nutrition Facts:
Calories 343, Calories from Fat 60, Total Fat 6.7g (sat 2.9g), Cholesterol 42mg, Sodium 1,297mg, Carbohydrate 46.8g, Fiber 7.6g, Protein 23.9g
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