Mexican

Enchilada Polenta is for Dinner.

Enchilada Polenta takes 10 minutes to prepare.

Enchilada Polenta takes 10 minutes to cook.

Enchilada Polenta makes 4 servings.

The ingredients for Enchilada Polenta are:

4 cups water

2 t olive oil
1 medium onion, chopped
2 C cooked beans (black, pinto or cranberry work well)
1 C salsa
1 can crushed or diced tomatoes (low sodium preferably)

1/2 C instant polenta

2 C shredded low fat cheese (colby, cheddar, colby-jack or your favorite blend)
4 T reduced fat sour cream
4 T cilantro, chopped fine

Here is how you make Enchilada Polenta:

Begin boiling 4 cups of water in a medium saucepan.Heat a skillet and add the olive oil. Sautee the onions until translucent, just a few minutes. Add the beans, salsa and tomatoes to the pan, simmer until warmed through.When water is boiling add the polenta and stir well. Cook until thick, about three minutes. Remove from heat and let sit until ready to serve.To serve, place one quarter of the polenta on each plate, top with a quarter of the bean mixture. Add cheese, sour cream and cilantro as desired to garnish.Number of Servings: 4Recipe submitted by SparkPeople user DIGITALDURGA.

The nutritional information for Enchilada Polenta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 391.7

• Total Fat: 8.7 g
• Cholesterol: 17.7 mg
• Sodium: 898.1 mg
• Total Carbs: 56.0 g
• Dietary Fiber: 10.3 g
• Protein: 24.8 g

Enchilada Polenta is Mexican cuisine.

The dietary needs meet for Enchilada Polenta is Vegetarian