Enchilada Bake with Peppers and Pintos
- Yield: 6 to 8 servings
You can get this all ready to bake, then seal it up with aluminum foil and pop it in the freezer so it will be ready to bake when you want a satisfying dinner in a hurry.
- 1/2cup yellow or red bell pepper, seeded and chopped
- 1-- green bell pepper, seeded and chopped
- 1-- onion, chopped
- 1-- garlic clove, minced
- 1/2cup sliced fresh mushrooms
- 1-- (15-ounce) can pinto beans, drained and rinsed
- 1 1/2cups chopped tomatoes
- 1tablespoon chili powder
- 1/2teaspoon ground cumin
- 3/4cup part-skim ricotta cheese
- 1/4cup plain nonfat yogurt
- 6-- corn tortillas (flour can be used)
- 1/2cup shredded reduced-fat Monterey Jack cheese
- Preheat oven to 350F.
- In a saucepan coated with nonstick cooking spray, saute peppers, onion, garlic and mushrooms over medium heat until tender, about 5 minutes. Add beans, tomatoes, chili powder and cumin. Simmer gently about 30 minutes.
- In a bowl, mix ricotta and yogurt together and set aside.
- Soften tortillas by putting them in a covered dish and microwaving 15 to 30 seconds. On each tortilla, place 1 1/2 teaspoons shredded cheese, 2 tablespoons yogurt mixture, and 2 tablespoons bean mixture. Roll each tortilla around the mixture and place, seam side down, in a baking dish coated with nonstick cooking spray. Top with remaining bean mixture and cheese. Bake, uncovered, 15 to 20 minutes, or until cheese melts.
Nutritional Info *per serving
- Calories 167
- Fat 4.3g
- Saturated Fat 2.1g
- Cholesterol 12mg
- Sodium 221mg