Cheese-and-Bean Enchiladas

Makes 6 servings

Stephanie Osif

You can make these enchiladas without the beans, too. Either way, they’re terrific.

ingredients

1 (10-ounce) bag frozen chopped onion
1 (16-ounce) can fat-free refried beans with mild green chiles (such as Taco Bell)
2 cups (8 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
12 (6-inch) corn tortillas
1 (19-ounce) can enchilada sauce
2 tablespoons low-fat sour cream
2 tablespoons chopped ripe olives
6 tablespoons minced fresh cilantro

1
Preheat oven to 400°.
2
Place onion in a sieve; rinse with hot water. Drain well. Combine onion and beans in a microwave-safe bowl. Microwave at high 3 minutes or until heated. Stir in 1 1/2 cups cheese.
3
Stack tortillas; wrap stack in damp paper towels, and microwave at high for 1 minute or until soft. Pour half of sauce in bottom of a 13 x 9-inch baking dish; dip both sides of each tortilla into sauce. Spoon about 1/4 cup bean mixture down center of each tortilla; roll up. Arrange tortillas in baking dish; top with remaining enchilada sauce and 1/2 cup cheese. Bake at 400° for 8 minutes or until thoroughly heated. Top each serving with sour cream, olives, and cilantro.

Source: Stephanie