Mexican

Light Bean and cheese enchilada- 1 takes 20 minutes to prepare.

Light Bean and cheese enchilada- 1 takes 20 minutes to cook.

Light Bean and cheese enchilada- 1 makes 16 servings.

The ingredients for Light Bean and cheese enchilada- 1 are:

- 16 low carb tortillas
- 2 cans low-sodium black beans, drained
- 2.5 cups 2% milk mexican cheese blend, shredded
- 1/2 large onion, diced
- 14.5 oz can of enchilada sauce
- large avocado, sliced
- 1/4 cup fresh cilantro, diced

Here is how you make Light Bean and cheese enchilada- 1:

Pre-heat oven to 325 F.Mix onions, cilantro, beans, and cheese in a bowl. Heat the enchilada sauce until it starts to boil and then remove from heat. Dip tortilla in the sauce until lightly covered, place bean and cheese mixture on top, and roll up. Layer the enchiladas in a roasting pan and ladle the leftover sauce and a little extra cheese (optional) on top of the batch and cook in oven for 15-20 minutes, or until hot. Slice the avocado and layer on top of cooked enchiladas and serve.Serving Size: Makes 16 enchiladas (1 per serving)Number of Servings: 16Recipe submitted by SparkPeople user MERRYATK.

The nutritional information for Light Bean and cheese enchilada- 1 is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 181.0

• Total Fat: 8.3 g
• Cholesterol: 9.4 mg
• Sodium: 739.5 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 14.5 g
• Protein: 14.5 g

Light Bean and cheese enchilada- 1 is Mexican cuisine.

The dietary needs meet for Light Bean and cheese enchilada- 1 is Vegetarian