Yield: 2 servings
1 cup diced onion
1 cup diced green bell pepper
2 crushed garlic cloves
1 cup canned reduced-sodium black beans, washed and drained
2 teaspoons ground cumin
2 teaspoons smoked paprika
Salt and freshly ground black pepper
1 1/2-cups pasta sauce, divided use
1 cup low-fat shredded Monterey Jack cheese, divided use
1 cup fresh arugula leaves
4 8-inch light whole wheat flour tortillas
1. Add onion, green bell pepper and garlic to a microwave-safe bowl. Microwave on high 5 minutes. Remove and add black beans, ground cumin, smoked paprika and salt and pepper to taste to the bowl. Mix in 1/2 cup pasta sauce and 1/2 cup cheese.
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2. Wrap tortillas in a damp paper towel and microwave on high 30 seconds to soften them. Place them on a countertop and divide the vegetable mixture into 4 parts. Add the mixture to the center of each tortilla. Top each mixture with 1/4 cup arugula leaves. Roll the tortillas up and place in a microwave-safe dish, seam side down. Spoon the remaining 1 cup sauce over the tortillas. Sprinkle the remaining cheese over the sauce. Place the dish in the microwave for 3 minutes. The cheese will be melted, and the tortillas warmed through. Microwave another minute if needed. Serve 2 enchiladas per person.
Stovetop and oven method: Saute onion and green bell pepper in a nonstick skillet over medium-high heat 5 minutes or until they are softened and onions are golden. Complete assembling the recipe and place in a 350-degree preheated oven for 15 minutes.
Per serving: 600 calories; 20g fat; 33g protein; 77g carbohydrates; 19g fiber; 818mg sodium
Recipe by Linda Gassenheimer
