I modified this recipe from one on the Rosarita Veggie Refried Beans label. Very tasty and filling!
1 cup each: chopped onion and shredded carrot 2 cups sliced mushrooms 3 cups cooked brown rice (I use Minute Brown Rice - much faster) 1 (4-oz) can diced green chiles 1 Tablespoon each: Chili Powder & minced cilantro 1/2 tsp each: salt, ground cumin, garlic powder and pepper 1 (29.2-oz) can Enchilda Sauce 14 light flour tortillas, warmed 1 (40.5-oz) can Vegetarian Refried Beans 3 cups light Mexican shredded cheese (Kraft and Sargento make this) Spray a large nonstick skillet with cooking spray, heat and saute onion and carrot for 1 minute. Add mushrooms and cook until veggies are tender. Stir in rice, chiles, chili powder, cilantro, salt, cumin, garlic powder, and pepper; set aside. In shallow dish, pour 1/3 of the Enchilada sauce. For each enchilada, dip 1 tortilla in sauce; spread about 1/4 cup beans down center, then top with about 1/4 cup rice mixture and 1 tablespoon cheese. Roll up and place in 1 of 2 13x9x2-inch baking pans. Place 7 enchiladas in each pan. Over each full pan, evenly divide remaining enchilada sauce and sprinkle with remaining cheese. Bake both pans at 350 degrees for 30 minutes. Makes 14 enchiladas. I like serving them on a bed of shredded crisp lettuce, with lots of salsa verde and a dab of light sour cream - to die for! They also make fantastic leftovers. |
This recipe sounds really yummy. I don't have a points calculator anymore (lost it some place--must get another one) so I was just wondering how many points 1 enchilada would work out to. It looks--just estimating-- to be maybe 5 or 7 points per enchilada. Anyone have a closer estimate or, even better yet, an exact points count?
Thanks, Garbanzo |
Shouldn't Weight Watchers have a points calculator page on their website? It doesn't seem like it would be very difficult for them to accomplish, at least IMHO.
MrsJim 265/155/145 PS. Yes, it is delicious and so filling!!! |
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