Hungry Girl's Lean, Bean Cheesy EnchiladasMmm, another victory from Hungry Girl's 200 Under 200 book! These enchiladas make a perfect lunch - yummy, filling, and healthy.
I actually doubled the recipe below so I had 4 of these. One was enough for lunch for me, so I saved the rest and ate them for lunch over the next few days.
2 large corn tortillas 1 slice fat-free cheddar cheese, cut in half 2/3 cup enchilada sauce 1/3 cup fat-free refried beans 1/4 cup shredded fat-free cheddar cheese 1/4 cup chopped onions 1 tbsp. taco sauce 1/2 tsp. taco seasoning mix, dry Optional toppings: fat-free sour cream, chopped scallions
Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!