Another golden one. . .
nonstick cooking spray
1/2 (15 oz.) can black beans, rinsed and drained (approximately 1/2 cup)
2 tsp. chili powder (I skipped this because I was out)
1 tsp. ground cumin
1 jalapeno, minced (optional) (I did add this, I cored it out and then chopped)
1 cup salsa (I used Amy's salsa)
4 (8-inch) flour tortillas (I used Healthier Choice Sundried Tomato Wraps - to die for good)
1 cup cooked chicken breast, shredded
2 oz. cheese, shredded (I used lowfat shredded mild cheddar)
1/2 cup scallions, chopped (I mixed this with the beans mixture)
1.) Preheat oven to 400 degrees F and lightly coat baking pan with cooking spray.
2.) Mix beans, chili powder, cumin, jalapeno and 1/2 cup of salsa. Evenly distribute mixture in center of each tortilla.
3.) Add cooked chicken on top of bean mixture.
4.) Roll up tortillas and place side by side in ottom of prepared pan. Top with salsa, cheese and scallions. Cover with foil and bake 20 minutes. Uncover and bake 10 more minutes, until cheese is golden.
(I think I only baked an additional 2 minutes after removing foil. It slightly stuck to melted cheese.)
Yield: 4 servings -- Serving Size: 1 enchilada
Each serving provides:
Fat: 8 g
Cholesterol: 45 mg
Sodium: 741 mg
Carbohydrate: 44 g
Protein: 26 g
Fiber: 8 g