Spinach Enchiladas - Low-fat

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1 cup sliced mushrooms
• 1/3 cup onion, finely diced
• 1 (15 ounce) can pinto beans or 1 (15 ounce) can black beans, rinsed and drained
• 3 teaspoons chili powder, divided
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon cumin
• 1 (8 ounce) can low-sodium tomato sauce
• 2 tablespoons water
• 1/2 teaspoon hot pepper sauce
• 8 (8 inch) corn tortillas
• 3/4 cup reduced-fat monterey jack cheese
• 1/4 cup low-fat cheddar cheese
• 1 dash salt

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large skillet combine spinach, mushrooms, onions, beans, 2 teaspoons chili powder and red pepper flakes over medium heat. cook 5 minutes, stirring often. remove from heat.
• 3 combine tomato sauce, water, remaining 1 teaspoons chili powder, cumin and pepper sauce in a pie pan. stir well. dip tortillas into tomato sauce mixture and stack on wax paper.
• 4 divide spinach filling into 8 portions. spoon onto centers of tortillas. roll up and place tortillas in a baking dish. (you want the enchiladas to nestle together.).
• 5 spread remaining tomato mixture over enchiladas. cover dish with foil and bake for 20 minutes.
• 6 remove foil and spread cheese on top of enchiladas, returning them to the oven another 5-10 minutes until cheese is melted and gooey.
• 7 microwave option: after preparing enchiladas (step 4), cover dish with vented plastic wrap. microwave at medium for about 10 minutes. sprinkle with cheese. microwave at medium for about 1 minute or until cheese is melted.