Mexican

The Editor's Bean and Cheese Enchiladas is for Dinner.

The Editor's Bean and Cheese Enchiladas takes 15 minutes to prepare.

The Editor's Bean and Cheese Enchiladas takes 30 minutes to cook.

The Editor's Bean and Cheese Enchiladas makes 6 servings.

The ingredients for The Editor's Bean and Cheese Enchiladas are:

1 can fat-free refried beans
3 oz fat-free cream cheese
1 TBSP olive oil
1/4 cup chopped onions
1 chopped carrot
1/4 cup chopped red bell pepper
12 flour or corn tortillas (whichever you like best)
1 recipe of "The Editor's Enchilada Sauce" (search for it or use a favorite canned version)
1 cup shredded cheese (colby, cheddar, monterrey, etc)

Here is how you make The Editor's Bean and Cheese Enchiladas:

Makes 12 enchiladas (6 servings).Note: You can sautee any amout of veggies you like, this recipe merely states what I had on hand. Also, substitute veggies to your taste! Sautee onion, carrot, red bell pepper in olive oil. Meanwhile, in a medium bowl, mix 1 can of fat-free refried beans with 3 oz fat-free cream cheese. When vegetables are soft and cooked through, add to beam mixture. Mix until combined.Put about 1/2 cup of "The Editor's Enchilada Sauce" in the bottom of a 13x9 pan. (Can substitute any canned sauce too). Spoon about about 2 TBSP of the bean-and-veggie mixture into the center of each of the 8 flour tortillas and roll up. Place seam-side down into the enchilada sauce in the banking dish. Pour remaining enchilada sauce over all the tortillas and bake at 350 for 20 minutes. Add the shredded cheese and return to oven for 10 more minutes or until the cheese is melted and the sauce is bubbling.Number of Servings: 6Recipe submitted by SparkPeople user EDITORABC.

The nutritional information for The Editor's Bean and Cheese Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 264.4

• Total Fat: 5.2 g
• Cholesterol: 6.5 mg
• Sodium: 592.0 mg
• Total Carbs: 40.1 g
• Dietary Fiber: 9.3 g
• Protein: 14.7 g

The Editor's Bean and Cheese Enchiladas is Mexican cuisine.

The dietary needs meet for The Editor's Bean and Cheese Enchiladas is Vegetarian