Low-Fat Vegetarian Enchiladas

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • 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.
  • Mix in most of the shredded cheese, reserving a small amount for garnish.
  • Prepare a pan by spraying with Pam and coating the bottom with a little enchilada sauce.
  • Place a scoop of the mixture into each of the 8 tortillas, roll, and place in pan seam side down.
  • Pour the rest of the enchilada sauce evenly over enchiladas.
  • Cover with foil and bake until bubbly. Add reserved cheese and bake until melted.
  • *Optional: add a small can of green chiles or jalapenos if you like more spice.
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