Spicy Wheat Berry Enchilada |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
You can substitute 3 cups cooked brown rice for the cooked wheat berries, if desired. Ingredients:
1 cup uncooked wheat berries |
4 cups water |
2 teaspoons olive oil |
2 cups chopped onion |
1 teaspoon dried oregano |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1 jalapeño pepper, seeded and minced |
2 cups coarsely chopped spinach |
2 cups garden brown sauce |
1/2 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
8 (8-inch) fat-free flour tortillas |
2 cups bottled salsa, divided |
cooking spray |
1 cup (4 ounces) shredded reduced-fat monterey jack cheese |
Directions:
1. Place the wheat berries in a saucepan, and add water; bring to a boil. Reduce heat; simmer 50 minutes or until tender, and drain.
2. Preheat oven to 350°.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 4 ingredients (onion through jalapeño); sauté 2 minutes. Add spinach, Garden Brown Sauce, cilantro, and lime juice. Stir in wheat berries (mixture will be thick). Heat tortillas according to package directions. Spoon about 2/3 cup wheat berry mixture down center of each tortilla; roll up. Spread 1/2 cup salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place tortillas, seam sides down, in dish. Pour 1 1/2 cups salsa over tortillas; top with cheese. Bake at 350° for 30 minutes.
|
|