Ingredients
12 (6-inch) corn tortillas
1 can (16 ounces) fat-free vegetarian refried beans
2 cups cooked rice
1 (4 ounces) shredded reduced-fat or regular sharp Cheddar cheese, divided
1/2 cup medium-spicy or mild salsa
1/2 cup chopped fresh cilantro, plus additional for topping if desired
1 can (2 1/4 ounces) sliced olives, drained
Hot sauce to taste (optional)
Toppings:
1 can (16 ounces) enchilada sauce, divided
1 ripe avocado, peeled, pitted and cut into small chunks (optional)
Preparation
Preparation Time: Approximately 20 minutes
Cook Time: Approximately 45 minutes
Preparation:
Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400°F. Remove the tortillas after 10 minutes and cover with a warm, damp towel.
To make filling. mash the refried beans in a medium bowl with a fork. Add the rice, 1/3 cup cheese, salsa, cilantro, olives and hot sauce, if desired.
Coat the bottom of a 9- x 13-inch baking dish with a thin layer of enchilada sauce, saving about half the sauce as a topping.
Place a tortilla on a cutting board and spoon a heaping about 1/3 cup filling over the center of a tortilla; roll it up. Set in the baking dish seam-side down. Fill the remaining tortillas and place them in the baking dish, squeezing them into place.
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 2/3 cup cheese evenly over the top. Bake, uncovered for 30 to 35 minutes until hot and bubbly. Let stand a few minutes before serving and, if desired, garnish with a topping of diced avocado and chopped cilantro. Serve two enchiladas per person.
Servings: 6
Nutritional Information Per Serving: Calories 340; Total fat 9g; Saturated fat 2.5g; Cholesterol 10mg; Sodium 900mg; Total carbohydrate 55g; Fiber 7g; Protein 13g ;Vitamin A 10%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV
- Daily Value
