Three Bean Enchiladas
Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cover and cook 2 minutes. Remove from heat, and let stand 1 hour. Drain beans; return to Dutch oven.
Add 6 cups water and 1/2 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Drain, reserving 1/4 cup liquid (add water, if necessary, to make 1/4 cup.
Place beans blender or food processor; add reserved 1/4 cup liquid, onion, and next 5 ingredients. Process 5 seconds or until mixture is chunky.
Brush tortillas with water. Divide bean mixture among tortillas. Roll up; placing seam side down in a 12 x 8 x 2 inch baking dish that has been sprayed with cooking oil spray. Pour enchilada sauce over tortillas; cover and bake at 350°F for 20 minutes. Top with cheese and bake, uncovered, 5 minutes.
Per Serving: 354 Calories
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