Been and Beef Enchiladas

 3/4 lb extra lean ground beef

1 cup chopped onion

1 can (30 oz) vegetarian/no fat/ or dehydrated (rehydrated) refried beans 

1 can (4 oz) diced green chiles (or we like hatch chiles)

1/2 tsp cumin

1/2 tsp chili powder

12 tortillas (6 inch) flour or corn

2 cans (10 oz each) enchilada sauce

1/2 tsp chopped garlic

4 oz grated cheddar cheese

Preheat oven to 375 degrees.  Spray a large skillet with non-stick coating. Add onion and ground meat. Cook until meat is done. Add next for ingredients and mix well. Spray a 9 x 13-inch baking pan with non-stick coating. Add 1/4 tsp garlic to each can of enchilada sauce. Pour 1/2 can enchilada sauce in the bottom of the pan. Follow one of the methods below for rolling or layering. Bake for 20-25 minutes or until thoroughly heated. Top with cheese and return to oven for 15 minutes.

Layered Method: Follow this order:  1/3 of tortilla strips (cut tortillas into 1 inch strips), 1/2 of the bean mixture, 1/3 of tortillas, 1 can sauce, remainder of bean mixture, remainder of tortillas, remainder of sauce.

Rolled Method: Place filling in each tortilla. Roll to enclose. Place seam side down in baking dish. Pour remaining sauce over top.

Serving suggestions: Serve with salsa, sour cream, Spanish Yogurt Sauce

We always double the recipe and either cook the whole thing in a larger pan or put in different pans, you can freeze one for later. You can add corn in the layered method. I just usually use one 28 oz can of enchilada sauce (doubled recipe)

1 recipe = 12 servings, 260 kcal, 8 g fat with low-fat cheddar cheese. 1 1/2 medium fat meat, 1 1/2 starch, 1 vegetable

From Quick & Healthy Recipes and Ideas by Brenda J. Ponichtera