Low Fat Beef Enchiladas - cooking recipe

Ingredients

1 teaspoon canola oil
1/2 cup onion, finely chopped
8 ounces extra lean ground beef
2 teaspoons cumin
1 cup pinto beans
1 (14 1/2 ounce) can crushed tomatoes
1 (4 ounce) can diced green chilies
4 low-fat flour tortillas
1 (10 ounce) can enchilada sauce
1/2 cup reduced-fat monterey jack cheese, shredded

Preparation

Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
Heat oil in a large nonstick skillet. Saute onions until translucent.
Crumble in beef and cook until no longer pink.
Add cumin, beans, tomatoes and chiles.
Cook for 10 minutes until sauce is reduced.
Spread a little enchilada sauce on each tortilla.
Spoon beef mixture into each of the four tortillas.
Roll up and place seam down into the baking dish. Four will fit into the dish perfectly.
Pour remaining enchilada sauce over the tortilla rolls.
Top with shredded cheese.
Bake for 20 minutes until sauce is bubbly and cheese has melted.