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Nutritional Facts
Serving Size 4 oz (328g)
Serving Per Recipe 6

Amount Per Serving
Calories 340 Calories from Fat 110

% Daily Value *
Total Fat 12g 18%
     Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 1200mg 50%
Total Carb. 46g 15%
     Dietary Fiber 4g 16%
     Sugars 6g
Protein 13g

Vitamin A 120%
Vitamin C 30%
Calcium 30%
Iron 20%

* Percent Daily Values based on a 2,000 calorie diet.


Vegetarian Enchiladas

Serves 4

1 can (10 ounces) condensed cream of mushroom soup
1/2 cup onions, chopped
1/2 teaspoon hot sauce
Dash of ground nutmeg
1 (10 ounce package) spinach, frozen, chopped, thawed and drained
1 can (16 ounces) of vegetarian refried beans heated thoroughly
1/2 cup Monterey Jack cheese or reduced fat, shredded or vegetarian tofu Monterey Jack cheese 8 flour tortillas
1 cup skim milk
Vegetable cooking spray


In a mixing bowl, stir together soup, onion, hot pepper, nutmeg, and dash of pepper. In another bowl, stir together half of the soup mixture, spinach, refried beans, and cheese; set aside. Wrap tortillas in paper towels; microwave on high for 30-60 seconds. Place 1/3 cup bean mixture on each tortilla; roll up. Place, seam side down, in a 12 x 7 1/2 x 2" glass baking pan sprayed with vegetable spray. Stir milk into reserved soup mixture; pour over enchiladas. Bake in a 350º oven about 10-15 minutes or until heated through and the cheese is melted. Garnish with cilantro, if desired.

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