Guilt-Free Enchiladas

From Food

1 lb. 93/7 ground beef (or lean ground turkey)

1 small chopped onion

½ green pepper (optional)

1 can of black beans

 

1 sm. can enchilada sauce

1 c. skim milk

1 7oz. bag 2% Mexican Style Shredded Cheese (or Cheddar)

1 can of 98% fat free cream of chicken soup

 

1 pkg. Corn tortillas (about 13)

Non-stick spray

 

On medium high heat, brown hamburger, onions, and green pepper. Drain fat if any, and stir in drained and rinsed black beans. Turn heat down to low. Combine enchilada sauce, milk, soup, and 1 c. of cheese. Preheat oven to 350⁰ F. Soften corn tortillas in microwave. I soften them 6 at a time so they don't cool too quickly making them easier to work with. Spoon beef and sauce cheese mixture onto tortilla and roll. Place in 13 x 9 dish sprayed with non-stick spray. Repeat until dish is full. Enchiladas should fill pan and fit snug. Pour the remaining sauce cheese mixture over enchiladas. Top with remaining cheese to taste. Bake for 30 minutes. Allow to stand for 5 minutes and serve. Top with sour cream and green onion if desired. (1 enchilada: 4 points; 2 enchiladas: 9 points) 217 calories, 8 g. fat, 3 g. fiber per enchilada