Spinach Enchiladas - Low-Fat |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Some time ago there was a post in the Tex-Mex/Mexican Food Forum asking if it was possible to find reduced fat recipes. This recipe is proof positive that it can be done. I have not tried this yet but will soon. 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.
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