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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Extra-lean ground beef and pinto beans form the base of these delicious, low fat beef enchiladas. Choose the spiciness of the enchilada sauce to suit your family's taste. One caveat, however: although this dish is low fat, it contains slightly more than half the recommended daily sodium limit. Ingredients:
1 teaspoon canola oil |
1/2 cup onion, finely chopped |
8 ounces extra lean ground beef |
2 teaspoons cumin |
1 cup pinto beans |
1 (14 1/2 ounce) can crushed tomatoes |
1 (4 ounce) can diced green chilies |
4 low-fat flour tortillas |
1 (10 ounce) can enchilada sauce |
1/2 cup reduced-fat monterey jack cheese, shredded |
Directions:
1. Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. Heat oil in a large nonstick skillet. Sauté onions until translucent.
3. Crumble in beef and cook until no longer pink.
4. Add cumin, beans, tomatoes and chiles.
5. Cook for 10 minutes until sauce is reduced.
6. Spread a little enchilada sauce on each tortilla.
7. Spoon beef mixture into each of the four tortillas.
8. Roll up and place seam down into the baking dish. Four will fit into the dish perfectly.
9. Pour remaining enchilada sauce over the tortilla rolls.
10. Top with shredded cheese.
11. Bake for 20 minutes until sauce is bubbly and cheese has melted.
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