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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (3-ounce) package whole ancho chiles |
1 1/2 cups boiling water |
1/2 cup no-salt-added tomato sauce |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/8 teaspoon salt |
1 teaspoon vegetable oil |
1 clove garlic, minced |
vegetable cooking spray |
1/2 pound ground round |
1 cup chopped onion |
1 cup chopped sweet red pepper |
2 cloves garlic, minced |
1 cup drained canned no-salt-added pinto beans |
8 (8 1/2-inch) fat-free flour tortillas |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
4 cups shredded romaine lettuce |
1 cup chopped tomato |
nonfat sour cream (optional) |
Directions:
1. Place chiles on an ungreased baking sheet. Bake at 400° for 3 minutes. Cut chiles in half lengthwise; remove and discard seeds and membranes. Tear chiles into 2-inch pieces. Combine chile pieces and boiling water in a bowl; cover and let stand 45 minutes.
2. Place chiles and water in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Transfer mixture to a saucepan. Add tomato sauce and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring often. Spoon 1/2 cup tomato mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Set remaining tomato mixture aside.
3. Combine meat and next 3 ingredients in a nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles. Drain if necessary. Add 1/2 cup tomato mixture and beans; stir well.
4. Spoon about 1/3 cup meat mixture across center of each tortilla. Roll up tortillas; place, seam side down, over tomato mixture in baking dish. Brush remaining tomato mixture over tortillas. Cover and bake at 350° for 20 minutes. Uncover and sprinkle with cheese; bake 3 to 5 additional minutes or until cheese melts.
5. To serve, place 1/2 cup lettuce and 1 enchilada on each plate. Top each with 2 tablespoons tomato and, if desired, sour cream.
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