LOW-FAT VEGETARIAN ENCHILADAS
I wanted a lower-calorie, lower-fat version of the chicken enchiladas I usually make, so this is what I came up with!
Provided by AZ Meg
Categories Beans
Time 40m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Mince mushrooms and onion, and mix together with beans, yogurt, cumin, garlic, and 1/4 cup enchilada sauce in a frying pan over medium-high heat until excess moisture boils off and onions are soft.
- Mix in most of the shredded cheese, reserving a small amount for garnish.
- Prepare a pan by spraying with Pam and coating the bottom with a little enchilada sauce.
- Place a scoop of the mixture into each of the 8 tortillas, roll, and place in pan seam side down.
- Pour the rest of the enchilada sauce evenly over enchiladas.
- Cover with foil and bake until bubbly. Add reserved cheese and bake until melted.
- *Optional: add a small can of green chiles or jalapenos if you like more spice.
Nutrition Facts : Calories 183.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 1.8, Sodium 240.1, Carbohydrate 33, Fiber 4.6, Sugar 4.8, Protein 6.9
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