Serves: 6
Total Calories: 191
1. Preheat the oven to 350°F. Spray an 8 x 8-inch pan with nonstick cooking spray. Warm the tortillas according to package directions.
2. In a medium nonstick skillet, heat the oil. Add the onion, bell pepper, and garlic cook, stirring as needed, until the onion is translucent, about 5 minutes.
3. In a medium bowl, combine the beans, tomatoes, chilies, cilantro, lime juice, and cumin. Add the onion mixture and stir until blended.
4. Cover the bottom of the pan with 3 tortillas add half of the bean mixture, top with half of the cheese layer with the remaining 3 tortillas, beans, and cheese. Bake covered until bubbly for 20 minutes. Remove cover and continue baking until cheese melts, about 5 minutes. Serve immediately.
EXCHANGES
1 Starch
1 Vegetable
1 Fat
NUTRITION FACTS
Calories 152
Calories from Fat 32
Total Fat 4g
Saturated Fat 2g
Cholesterol 7mg
Sodium 363mg
Carbohydrate 24g
Dietary Fiber 5g
Sugars 4g
Protein 8g
This Enchilada Casserole recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.
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