Recipe - Bean Dipww

15 ounce Can lowsodium tomatoes
1 Jalapeno pepper; seed, chop,
leave the seed in if you
like hot
One fourth teaspoon Freshly ground sea salt
1 tablespoon Fresh oregano or
1 teaspoon Dried oregano
1 cup Bean tereena
8 4inch flour tortillas
2 tablespoon Freshly grated parmesan

Recipe by: Graham Kerr's Kitchen Preheat the oven to 350 degrees. Whiz the
tomatoes, jalapeno, salt and oregano in a blender or processor until the
tomatoes are chopped but not smooth. Pour a little of the sauce into the
bottom of a loaf pan.

Spoon 2 tablespoons of he Bean Tereena down the middle of each tortilla.
Roll up and place on top of the sauce in the casserole. Cover the
enchiladas with some more of the sauce, but don't drown them. Bake for 15
minutes. Pour the remaining sauce into a saucepan and just heat through.

To serve: Pour a pool of sauce onto each serving plate, place 2 enchiladas
on top, sprinkle with Parmesan cheese, and serve with a side salad of
watercress or seasonal greens and your choice of lowfat dressing.

Per serving: Calories 346 from fat 54; fat 6g; sat fat 2g; sodium 395mg;
cholesterol 6mg; carbohydrats 58gm; fiber 11g Format NW
Posted to MCRecipe Digest V1 #1065 by "M. Hicks" nitro_ii@email.msn.com
on Jan 31, 1998