BLACK BEAN CHEESY ENCHILADA

Serves: 30

Serving size: 1 piece

WW points: 3 pt

Ingredients

2 Blocks Fat Free Cream cheese

1 1/2 Cups Mexican Blend Cheese (reduced fat - Shredded)

1/8 Cup Fat Free Milk (Optional)

16 oz Can Black Beans (Drained)

16 oz Can Corn (Drained)

1/2 Cup Bell Pepper (Finely chopped - any color)

3/4 Cup Onion (Chopped)

3 Cloves Garlic

16 oz Enchilada Sauce (Mild)

30 Corn Tortilla (Warmed)

Cooking Spray

Salt to taste

For Garnish

1/2 Cup Mexican Blend Cheese (Shredded)

Few Cilantro sprigs and Olives (Chopped)

Preparations

1. Preheat oven to 375°F.
2. In a pan, saute onion and garlic with cooking spray until lightly brown.

Instructions

1. In a bowl, whisk blocks of cream cheese until smooth. If too stiff add 1/8 cup fat free milk and mix.
2. Combine shredded cheese, black beans, corn, bell pepper, salt, and onion garlic mixture. Mix well.
3. On a cutting board, lay one tortilla and spoon 2 tbsp filling in the middle and roll to form a open burrito (without tucking in sides).
4. Place each roll on baking pan, seam side down next to each other.
5. Pour enchilada sauce on top and sprinkle with 1/2 Cup shredded cheese.
6. Cover the pan with foil and bake for 15 - 20 min.
7. Garnish with cilantro and olives. Serve hot.

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