3 Bean Enchiladas - cooking recipe

Ingredients

1/2 c. dried kidney beans
1/2 c. dried navy beans
1/2 c. dried pinto beans
6 c. water
1/2 tsp. salt
1/2 c. chopped onion
2 cloves garlic
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1 (4 oz.) can chopped green chiles (undrained)
12 (6-inch) corn tortillas
vegetable cooking spray
1 (10 oz.) can commercial enchilada sauce
40% less fat Monterey Jack cheese

Preparation

Sort and wash beans.
Place in a Dutch oven.
Cover with water 2 inches above beans and bring to a boil; cover and cook 2 minutes. Remove from heat; let stand one hour.
Drain beans; return to Dutch oven.
Add 6 cups water and 1/2 teaspoon salt.
Bring to a boil; cover.
Reduce heat and simmer 1 hour or until beans are tender. Drain, reserving 1/4 cup liquid (add water, if necessary, to make 1/4 cup).
Place beans in container of an electric blender or food processor; add reserved 1/4 cup liquid, onion and next 5 ingredients.
Process 5 seconds or until mixture is chunky.
Brush tortillas with water.
Divide bean mixture among tortillas.
Roll up; place seam side down in a 12 x 8 x 2-inch baking dish coated with cooking spray.
Pour enchilada sauce over tortillas.
Cover and bake at 350\u00b0 for 20 minutes.
Top with cheese and bake, uncovered, 5 minutes.
Yield:
12 servings (177 calories per enchilada), each containing 9.8 grams protein, 2.1 grams fat, 31.5 grams carbohydrate, 4.5 grams fiber, 2 milligrams cholesterol, 233 milligrams sodium and 136 milligrams calcium.