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January 14, 2011

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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 Preheat oven to 375°F. In a pan, saute onion and garlic with cooking spray until lightly brown. Instructions In a bowl, whisk blocks of cream cheese until smooth. If too stiff add 1/8 cup fat free milk and mix. Combine shredded cheese, black beans, corn, bell pepper, salt, and onion garlic mixture. Mix well. 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). Place each roll on baking pa

SPICY HUMMUS

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SPICY SALAD KICK

Serves: 8 Serving size: 1/2 Cup WW points: 4 pt Ingredients 1 Cup Garbanzo beans 1 Cup edamame 1 Cup Pinto Beans 1 Cup Carrots (Shredded) 1/4 Cup Dried Cranberries 1/4 Cup Jalapeno Pickled (Sliced) 1/4 Olives (Sliced) 1/2 Cup Quinoa (Cooked) 3/4 Cup salsa For Garnish 2 tbsp Feta cheese 2 tbsp Sunflower seeds Cilantro sprig Instructions In a bowl, mix all the ingredients together. Viola! Bean salad with a kick. Note This recipe has both the goodness of sweet and chili. You get lots of proteins from beans, which keeps you full longer. Please let me know how you feel about this recipe, by leaving me your valuable comments.

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