Mexican

Black and refried bean enchiladas with fresh pico de gallo is for Dinner.

Black and refried bean enchiladas with fresh pico de gallo takes 30 minutes to prepare.

Black and refried bean enchiladas with fresh pico de gallo takes 15 minutes to cook.

Black and refried bean enchiladas with fresh pico de gallo makes 2 servings.

The ingredients for Black and refried bean enchiladas with fresh pico de gallo are:

* Flour Tortillas, 1 tortilla, medium (approx 6" dia)
* Sour Cream, reduced fat, 2 tbsp
* Onions, raw, .5 cup, chopped
* Cilantro, raw, 5 tbsp
* *Tomatoes, red, ripe, canned, wedges in tomato juice, .5 cup
* Lime Juice, .5 cup
* Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook
* Ortega Enchilada Sauce, 2 serving
* Cheddar Cheese, .5 cup, shredded

Here is how you make Black and refried bean enchiladas with fresh pico de gallo:

Put cilantro and onions in food processor and blend down(not chop, but blend)Take out, add chopped tomatoes in canPut sour creme on bottom of tortillaAdd refried and black beansSpread over cilantro, onion and tomato mixture and squeeze lime juice overAdd cheeseWrap tortilla and pour over sauce from canWha- la your done! Number of Servings: 2Recipe submitted by SparkPeople user REBELREBEL1.

The nutritional information for Black and refried bean enchiladas with fresh pico de gallo is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 364.6

• Total Fat: 14.2 g
• Cholesterol: 40.6 mg
• Sodium: 668.3 mg
• Total Carbs: 44.7 g
• Dietary Fiber: 8.9 g
• Protein: 17.9 g

Black and refried bean enchiladas with fresh pico de gallo is Mexican cuisine.

The dietary needs meet for Black and refried bean enchiladas with fresh pico de gallo is Vegetarian