Recipe - Nutrient-Rich: Spicy Bean Enchiladas

1 tablespoon Vegetable oil
1 Onion, chopped
1 Sweet green pepper, chopped
3 Garlic cloves, minced
1 tablespoon Ground cumin
1 tablespoon Chili powder
2 teaspoon Dried oregano
pn Hot pepper flakes
19 ounce Canned kidney beans,
drained and rinsed
1 cup Salsa
4 10inch flour tortillas
One half cup Cheddar cheese, shredded

In nonstick skillet, heat oil over mediumhigh heat; cook onion and green
pepper, stirring often, for 8 minutes or until softened. Stir in garlic,
cumin, chili powder, oregano and hot pepper flakes; cook, stirring, for 2
minutes. Add beans and mash coarsely.

[Recipe can be prepared to this point, covered and refrigerated for up to 1
day.]

Stir in half of the salsa; cook, stirring often, for 8 minutes. Divide
mixture among tortillas and roll up. Place tortillas, seam side down, in
lightly greased 11x7inch baking dish. spoon remaining salsa over top;
sprinkle with cheese.

Cover with foil; bake in 450F 230C oven for 10 minutes. Alternately, cover
with waxed paper and microwave at High for 5 minutes.

Per Serving: about 430 calories, 18 g protein, 13 g fat, 64 g carbohydrate
very high source fibre, good source calcium, excellent source iron.

Source: Canadian Living magazine Oct 94 Presented in article by Rose
Murray: "Health & WellFare: Cooking On Your Own"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini