Cheese-and-Bean Enchiladas Recipe

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Ingredients

1 (10-ounce) bag frozen chopped onion
1 (16-ounce) can fat-free refried beans with mild green chiles (such as Taco Bell) $
2 cups (8 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided $
12 (6-inch) corn tortillas
1 (19-ounce) can enchilada sauce $
2 tablespoons low-fat sour cream $
2 tablespoons chopped ripe olives $
6 tablespoons minced fresh cilantro $

Preparation

Step 1

Preheat oven to 400°.

Place onion in a sieve; rinse with hot water. Drain well. Combine onion and beans in a microwave-safe bowl. Microwave at high 3 minutes or until heated. Stir in 1 1/2 cups cheese.

Stack tortillas; wrap stack in damp paper towels, and microwave at high for 1 minute or until soft. Pour half of sauce in bottom of a 13 x 9-inch baking dish; dip both sides of each tortilla into sauce. Spoon about 1/4 cup bean mixture down center of each tortilla; roll up. Arrange tortillas in baking dish; top with remaining enchilada sauce and 1/2 cup cheese. Bake at 400° for 8 minutes or until thoroughly heated. Top each serving with sour cream, olives, and cilantro.

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