CHILI CHEESE BLACK BEAN ENCHILADAS

Cooking Spray 1/2 Cup Onion, chopped 1/2 Teaspoon Ground Cumin 1/2 Teaspoon Dried Oregano 1/2 Teaspoon Chili Powder 2 Garlic Cloves, minced 1 (15 OZ) Canned Black Beans, rinsed & drained 1 (12 OZ) Bag Frozen Soy Crumbles

3/4 Cup Salsa 1/3 Cup Fat Free Cream Cheese, softened 1 Cup (4 OZ) Reduced Fat Cheddar Cheese, shredded 12 (6 inch) Corn Tortillas 1 (10 OZ) Can Enchilada Sauce

Preheat Oven to 350ø. Heat a skillet covered with cooking spary. Add the onions and saute 4 minutes. Stir in the next 6 ingredients and cook 2 minutes. Stir in Salsa and cook 1 minute. Remove from heat and add the cream chesse stiring until it melts. Spread 1/3 cup of the enchilada sauce in a 13 x 9 inch pan, coated with cooking spray. Spoon 1/3 cup of the enchilada mixture down the center of each tortilla. Roll up and place in pan. Pour remaining enchilada sauce over all. Sprinkle with the cheese. Bake for 20 minutes. Serve.

SERVINGS 6; CALORIES 386; FAT 12.9 g; PROTEIN 26.8 g; CARBS 43.9 g; FIBER 10.7 g; CHOL 17 mg SODIUM 995 mg; CALC: 390 mg SERVING SIZE= 2 Enchiladas

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Updated 09/01/03