Nutrition Facts

• • Calories: 270
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 11mg
  • Sodium: 382mg
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 12g

Ingredients

• • 1/2 lb 95% lean ground beef
  • 1 chili pepper, seeded and chopped
  • 2 jalapeño peppers, seeded and chopped
  • 1 red bell pepper, chopped
  • 2 cups diced tomatoes
  • 1/4 large white onion, diced
  • 2 garlic cloves, chopped
  • 1/2 cup black beans
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 Tbsp chili powder
  • Cayenne pepper to taste
  • 2 cups (16 oz) fat free sour cream
  • 12 high-fiber tortillas (8 inches in diamter)
  • 1/4 cup shredded light white cheddar cheese
  • 1 ripe avocado, pitted and peeled
  • 2 cups cooked brown rice

Preparation

• • Preheat oven to 300°.
  • Lightly coat a large skillet with nonstick cooking spray and cook beef over medium heat until browned. Add peppers, tomatoes, onion and garlic and sauté until onions become translucent.
  • Reduce heat to low. Stir in black beans. Season with cumin, paprika, chili powder and cayenne. Add 1 cup of sour cream and mix gently. Cover and remove from heat.
  • Lightly coat a casserole dish with nonstick cooking spray. Spoon beef and bean mixture into tortillas, sprinkle with cheese and roll. Place enchiladas into dish, seam side down and bake for 15 minutes, or until cheese is melted.
  • In a food processor, blend remaining 1 cup of sour cream and avocado until smooth. Transfer to a microwave-safe bowl. Microwave on medium high for 20-second intervals, stirring, until warm. Serve enchiladas with avocado sauce and brown rice.

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