Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
For a healthier spin on classic enchiladas, this dish stuffs reduced-fat sour cream, diced turkey, reduced-fat shredded Swiss cheese and roasted red peppers into corn tortillas and bakes them until bubbly.
These have the perfect combination of flavors and taste absolutely delicious! They do have a little kick to them, so if you don’t like things spicy make sure to take out the chili powder and cumin.
Writing about what I receive each week in my CSA delivery and what I end up cooking from it, as well as cooking in general, vegetable gardening, vegetarian life, and local restaurants in and near Durham, N.C.
Chicken and vegetable pie recipe - Make topping Cook potato in a large saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Return to pan. Season with salt and pepper. Add milk. Mash until...
