Bean and Potato Enchiladas
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Mexican, Vegetarian
Bean and Potato Enchiladas
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Ingredients
- 1 TBS olive oil
- ¾ cup onion chopped
- ½ cup green pepper
- 1 Yukon Gold potato medium
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- 2 garlic minced, cloves
- 1 teaspoon black pepper
- 1 cup black beans canned or pre-cooked, I use Bushes reduced sodium
- ¾ cup refried beans
- ¾ cup Mexican blend cheese divided (½ cup, ¼ cup, Kraft brand, 2% milk fat
- 7-8 whole wheat flour tortillas could also use corn or white floor
- 1 enchilada sauce Old El Paso brand, medium, canned
- sour cream light, spoonful, or plain greek yogurt
Notes
- Weight Watchers points: 6 points per enchilada
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