July 5, 2013

Black Bean and Veggie Enchiladas

10 Flour Tortillas - $.99
2 Cans black beans, drained - $1.20
1/2 can spinach, drained - $.30
1 packet enchilada seasoning mix - $.50
1 Green Pepper, diced - $.75
1 Onion, diced - $.43
1 Tbsp minced garlic - $.20
2 cups shredded sharp cheddar cheese - $2
1 Tbsp Olive Oil - $.25
1 cup salsa - $.56
1 tbsp cumin
.5 tbsp chili powder
1 cup light cottage cheese - $.75

Saute onion and green pepper with olive oil.  Add garlic, black beans, spinach, and cottage cheese.  Add cumin and chili powder.  Cook til heated through.

In a sauce pan, mix enchilada seasoning, 1 1/2 cup water and 1 cup salsa.  Heat until boiling.

Then to make the enchiladas, I spread a small amount of the enchilada sauce on a tortilla and add 1/3 cup of the bean mixture.  Place in pan with seam side down.  After all 10 tortillas are filled and placed in a pan, sprinkle 2 cups of shredded cheddar cheese on top.  Add what was left of the bean mixture to the enchilada sauce and stir.  Then pour sauce over the top of the enchiladas.

Bake in oven at 375 degrees for 25 minutes.

Total Cost - $5.90
Makes 10 enchiladas at a cost of $.59 each.

1 enchilada = 9 weight watchers points plus

Mr. Ripples really liked these enchiladas and didn't even remark on the fact that there was no meat in them or that they contained spinach.  Will definitely be making this again.

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