After nearly a month of cooking from my freezer and pantry, I can nearly see the back of the freezer and closet. It's a great feeling. In the pantry I always keep a bunch of different kinds of black beans. Canned beans are an easy side, a quick protein source, and pureed in a food processor for quick dip when mixed with some lemon juice, olive oil, and some herbs.
Garlicky Bean Enchiladas are another way use white beans. And what's more, I had all of the ingredients in my pantry, fridge, and freezer. Just a couple of problems. The original recipe used WAY too much oil. And the servings were a bit large. To make them more point-friendly, I cut the oil by soaking the tortillas in chicken broth and by using fewer tortillas and less cheese. For as many changes as I made, it really didn't sacrifice flavor.
Do you have a favorite enchilada recipe?
Glaricky Bean Enchiladas
4 tsp olive oil
4 garlic cloves
1 (14.5 oz.) can white beans (such as cannellini)
3 tbsp plus 1/2 cup chicken broth
salt
8 (6-inch) corn tortillas
1 cup store-bought salsa verde
1 cup shredded pepper jack cheese
Heat oven to 375 degrees. In a medium saucepan, heat oil over medium heat. Add garlic and cook, stirring, until barely golden, 2 minutes. Stir in the beans and cook for 1 minute. Add 3 tbsp chicken broth. Season with salt and cook, mashing the beans, until softened -- about 7 minutes. Let cool slightly.
Next, warm remaining 1/2 cup chicken broth in a small skillet. Soften each tortilla in the chicken broth -- about 30 seconds or so. Immediately fill tortillas with 3 tbsp of beans and roll. Place in 13x9 inch baking dish sprayed with cooking spray. Repeat with remaining tortillas.
Pour salsa over the filled tortillas and sprinkle cheese on top. Bake until cheese is melted and salsa is bubbly, about 20 minutes.
4 tsp olive oil
4 garlic cloves
1 (14.5 oz.) can white beans (such as cannellini)
3 tbsp plus 1/2 cup chicken broth
salt
8 (6-inch) corn tortillas
1 cup store-bought salsa verde
1 cup shredded pepper jack cheese
Heat oven to 375 degrees. In a medium saucepan, heat oil over medium heat. Add garlic and cook, stirring, until barely golden, 2 minutes. Stir in the beans and cook for 1 minute. Add 3 tbsp chicken broth. Season with salt and cook, mashing the beans, until softened -- about 7 minutes. Let cool slightly.
Next, warm remaining 1/2 cup chicken broth in a small skillet. Soften each tortilla in the chicken broth -- about 30 seconds or so. Immediately fill tortillas with 3 tbsp of beans and roll. Place in 13x9 inch baking dish sprayed with cooking spray. Repeat with remaining tortillas.
Pour salsa over the filled tortillas and sprinkle cheese on top. Bake until cheese is melted and salsa is bubbly, about 20 minutes.
Nutritional Info: 392 calories/15 grams of fat/9 grams of fiber
2 comments:
yummm! cheesy! I love that you include the nutrition facts for your recipes!
Oooh, looks yum... on Core you'd only have to count points for the tortillas if you made it with with FF cheese (ick, I know). (Which is to say, I'm gonna save this one for when I'm on maintenance. Someday.)
Post a Comment