Low-Fat Vegetarian Enchiladas

I wanted a lower-calorie, lower-fat version of the chicken enchiladas I usually make, so this is what I came up with!

• Ready In: 40 mins
• Serves: 4
• Yields: 8 enchiladas

Ingredients

• 1 (15 ounce) can  beans
• 2  cups mushrooms
• 1  onion
• 1⁄2 cup plain low-fat yogurt
• 1  teaspoon cumin
• 1  garlic clove
• 1⁄3 cup  reduced-fat cheese (shredded)
• 8  corn tortillas
• 1 1⁄4 cups  red enchilada sauce

Directions

1. Preheat oven to 375 degrees.
2. Mince mushrooms and onion, and mix together with beans, yogurt, cumin, garlic, and 1/4 cup enchilada sauce in a frying pan over medium-high heat until excess moisture boils off and onions are soft.
3. Mix in most of the shredded cheese, reserving a small amount for garnish.
4. Prepare a pan by spraying with Pam and coating the bottom with a little enchilada sauce.
5. Place a scoop of the mixture into each of the 8 tortillas, roll, and place in pan seam side down.
6. Pour the rest of the enchilada sauce evenly over enchiladas.
7. Cover with foil and bake until bubbly. Add reserved cheese and bake until melted.
8. *Optional: add a small can of green chiles or jalapenos if you like more spice.