Bean Enchiladas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons fat free sour cream
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 1/2 cup cheddar cheese, divided
• 2 tablespoons canned diced green chiles
• 1 tablespoon sliced green onion
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 (10 ounce) can enchilada sauce, divided
• 1/4 cup water
• 36 inches corn tortillas
• cooking spray
• extra cilantro, to garnish

Recipe

• 1 preheat oven to 350 degrees f.
• 2 blend sour cream and beans in food processor fitted with metal blade until almost smooth. stir in 1/4 cup chees, chiles, onions, chopped cilantro and cumin.
• 3 combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. dip one tortilla in the sauce mixture to soften and transfer to a plate.
• 4 spread 1/4 cup bean mixture down centre of tortilla and roll up. place roll, seam side down, in an 11 x 7 inch baking dish coated with cooking spray.
• 5 repeat procedure with remaining tortillas and bean mixture.
• 6 add remaining sauce to pan and cook 1 minute. spoon over enchiladas, sprinkle with 1/4 cup cheese.
• 7 bake at 350 d3egrees f for 30 minutes or until bubbly. sprinkle with extra cilantro, if desired.