BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
RIO GRANDE RICE
Make and share this Rio Grande Rice recipe from Food.com.
Provided by shawnajean
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat vegetable or olive oil over medium-low heat.
- Sauté the onions in the pan until golden brown.
- Add the rice to the pan and stir well to coat the grains with the oil.
- Mix in the remaining ingredients.
- Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender.
- Stir the rice occasionally to keep it from sticking.
Nutrition Facts : Calories 263.3, Fat 7.4, SaturatedFat 1, Sodium 1086.2, Carbohydrate 45.1, Fiber 2.9, Sugar 3.9, Protein 4.4
RIO GRANDE CHICKEN
Make and share this Rio Grande Chicken recipe from Food.com.
Provided by drskyles1
Categories < 60 Mins
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Gril marinated chicken and slice.
- cook rice and beans.
- in a serving bowl.
- add:.
- rice.
- black beans.
- romaine.
- onions.
- chipotle peppers.
- sliced chicken.
- mexican cheese.
- sour cream.
- sliced avocados.
- cilantro.
- top with salsa fresco.
- serve with: lime wedges.
Nutrition Facts : Calories 646.7, Fat 30.3, SaturatedFat 14.1, Cholesterol 97.9, Sodium 705.7, Carbohydrate 62, Fiber 8.5, Sugar 5.1, Protein 32.5
RIO GRANDE BEAN ENCHILADAS
I don't know about anyone else, but when I eat a veggie-friendly entree - I want it to be filling. For me, this recipe fits the bill and lends itself to tinkering.
Provided by MechanicalJen
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in large saucepan over medium-high heat until hot. Add 1 cup onions. Cook and stir 5 minutes or until tender. Stir in tomatoes, tomato paste, chili power, salsa, 1 teaspoon cumin, sugar and pepper. Reduce heat to medium-low. Simmer 30 minutes.
- Heat remaining 1 teaspoon oil in large skillet over medium-high heat until hot. Add remaining 1 cup onions, 1 teaspoon cumin and garlic. Cook and stir 5 minutes or until onions are tender. Stir in beans. Cook 5 minutes or until heated through, stirring occasionally. Remove skillet from heat. Stir in yogurt.
- Preheat oven to 375°F Spoon bean mixture evenly down centeres of torillas. Roll up tortillas; place in medium backing dish. Top with sauce.
- Bake 20 minutes. Serve with dollops of nonfat sour cream and cilantro, if desired. Garnish with cilantro and red pepper strips, if desired.
Nutrition Facts : Calories 428.7, Fat 6.7, SaturatedFat 1.1, Cholesterol 1.2, Sodium 720.5, Carbohydrate 78.6, Fiber 18.3, Sugar 19.2, Protein 19.9
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