Hey guys! Hope I didn’t scare ya away with my video camera debut! But now I know how to work my camera and upload to YouTube
My brain’s off on some deserted Island sipping Pina Coladas, so I am simply going to show two new food concoctions of mine — one an entree, the other a lazy snack.
These were made primarily for my twin so I was not as conscious of cheese usage as I would have been had I been making them primarily for myself. I encourage you to adjust the ingredients as you see fit, but let me tell ya…these were so amazing I dropped to my knees and thanked the can of Rosarita beans for being such a flexible vegetarian menu option.
- 10 corn tortillas — 550 calories, 7.5 g fat, 15 g fiber, 10 g protein
- Red enchilada sauce – 14 oz – 140 calories, 0 g fat, 0 g fiber, 0 g protein
- One 16 oz can of vegetarian refried pinto beans – 420 calories, 7 g fat, 21 g fiber, 21 g protein
- One medium tomato, chopped — 22 calories, 0.2 g fat, 1.5 g fiber, 1.1 g protein
- 1 cup sweet, canned corn, rinsed — 133 calories, 1.6 g fat, 3.3 g fiber, 4.3 g protein
- One medium white onion chopped finely — 49 calories, 0.1 g fat, 1.5 g fiber, 1 g protein
- One small red bell pepper chopped finely — 19 calories, 0.2 g fat, 1.6 g fiber, 0.7 g protein
- 1 cup Trader Joe’s Lite Shredded Mozzarella Cheese — 360 calories, 24 g fat, 0 g fiber, 40 g protein
- 1 cup cup Trader Joe’s Fancy Shredded Mexican Blend — 440 calories, 36 g fat, 0 g fiber, 24 g protein
- Nutritional information for entire recipe: 2,133 calories, 76.6 g fat, 43.9 g fiber, 102.1 g protein
- For one enchilada: 213.3 calories, 7.66 g fat, 4.39 g fiber, 10.21 g protein
- *Note* — The estimated calorie content of this recipe is super inflated since you won’t end up using all the cheese and, in fact, if I hadn’t been making these with other people’s taste buds in mind, I would have used hardly any cheese at all and would have only used the low-fat variety. Also, I would have used whole-wheat tortillas instead of corn. But, honestly, these enchiladas taste absolutely decadent and delicious the way they are!
- Preheat oven to 375 and spray an 11×8 pan with Pam Cooking Spray
- In a saucepan, saute the tomato, corn, onion and red bell pepper in Pam Cooking Spray until translucent. Add the entire can of beans and heat until warm.
- Heat the tortillas over the stove (I do this ghetto style where you heat them over an open flame, but I’d suggest you heat them in a pan sprayed with Pam Cooking Spray.
- Place enchilada sauce in a bowl and dip the heated tortillas, one by one, until covered on both sides with the sauce.
- Fill each tortilla with some of the bean mixture and some of the low-fat cheese. Roll up and place in the cooking dish.
- You should be able to fit 10 enchiladas in the dish. Cover with the remaining enchilada sauce, about an inch over the tortillas. You will have leftover sauce.
- Sprinkle the remaining low fat cheese and all of the regular fancy cheese on top.
- Cook for 25 minutes or until cheese is melted on top.
Sweet & Spice On the Greek Isle
A slice of this…
Some of this layered on top…
YUM. That’s a sweet and hearty snack that totals 160 calories, 0 g fat, 2 g fiber, 14 g protein
Wanna win some cheerios and also see what other contests are out there? Check out this post here (I’m lovin’ this chick’s site!)
Hey, guess what tomorrow is!! It’s weigh-in day! Dun, dun, dun! Check in with Jen and me tomorrow to see how we’re coming along with the challenge. This will be week 6 and we’ve only got 3 more weeks to meet our goals! Not only are our egos and wallets on the line, there are some sweet-ass prizes to be had — but only if we reach our goal. Think we can do it?
How did you guys do this weekend? Don’t tell me any of you fell off the wagon, did ya?