46
BLACK BEAN AND VEGGIE CHORIZO ENCHILADAS
These delicious enchiladas prove that Mexican
night can be healthy dinner night too!
726
CALORIES
per serving
Serves: 6
Serving Size: 2 enchiladas (24.23 oz)
Prep Time: 30 minutes
Inactive: 0 minutes
Cook: 1 hour
TOTAL: 1 hour 30 minutes
Ingredients:
Instructions:
In a large skillet, saute chorizo until lightly brown. Adding a small amount of olive oil will assist in
browning as vegetarian chorizo is not oily. Add onion, pepper and garlic and cook until they are
tender, stirring frequently.
Add tomatoes, beans, chilies, chili powder and cumin to crock pot. Stir in bean mixture and about 1/4 cup
of water and cook on high for at least one hour to meld all the flavors together. If beans become too stiff,
add a small amount of water until it is the right consistency for filling your enchiladas.
Fill each tortilla with mixture, roll and place in a 10 inch by 15 inch baking pan with tomato sauce
spread on the bottom. Spread the top of the enchiladas with additional tomato sauce, then cover
with foil and bake in 350 degree oven for 20 to 30 minutes or until heated through. Remove foil,
sprinkle cheese over top and return to oven until cheese is melted.
If not cooking right away, place enchiladas on baking sheet lined with parchment paper and freeze. After
they are frozen, place in plastic freezer bag. They are wonderful to have for that last-minute dinner and will
keep for several months frozen. Just remember to have your favorite organic tomato sauce on hand.
Nutritional Value:
Kathleen from Store 3316
in Las Vegas, NV
• 1 lb vegetarian chorizo, crumbled
• 1 large organic onion, chopped
• 1 large organic yellow or green pepper, chopped
• 2 cloves organic garlic, chopped
• 3 tablespoons olive oil
• 2 15-1/2 oz cans organic fire roasted
diced tomatoes
• 1 15 oz can organic black beans, rinsed
• 1 tablespoon chopped chipotle chilies in
adobo sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 3/4 cup water
• 12 10-inch organic whole wheat tortillas
• 1 quart organic tomato sauce
• 2 cups organic mozzarella cheese, shredded
Calories: 726
Fat: 25.9 g
Cholesterol: 20 mg
Sodium: 1684 mg
Carbohydrates: 89.1 g
Dietary Fiber: 13.8 g
Sugars: 16.0 g
Protein: 35.2 g
per serving
Weight Watchers
18
PointsPlus
value
®