Preheat oven to 350F and coat a 9" x 13" baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or in a blender or food processor; set aside. saute the onion and green pepper in the vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante sauce, the mashed beans, and the can of whole beans. Stir the mixture and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. combine the remaining cup of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 minutes. Uncover, sprinkle with cheeses and bake, uncovered, for 5 more minutes. To serve, place 1/2 cup of lettuce on each plate and top with two enchiladas. Garnish with sour cream, if desired. Preparation time: 15 minutes Cooking time: 20 minutes Yield: 12 enchiladas Per serving: Calories: 298 Carbohydrate: 59 g Protein: 15 g Fat: 5 g Saturated fat: 2 g Sodium: 807 mg Fiber: 12 g Serving size: 1 1/3 cups Exchanges per serving: 3 starch 1 lean meat Carbohydrate choices: 3 from MAY / JUNE 1998 MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html By Barb at PK
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|Serving Size: 1 Serving (4749g)|
|Recipe Makes: 1|
|Calories from Fat: 686 (10%)|
|Amt Per Serving||% DV|
|Total Fat 76.2g||102 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 35.4g|
|Cholesterol 11.9mg||4 %|
|Sodium 7345.8mg||253 %|
|Potassium 8682.8mg||228 %|
|Total Carbohydrate 1317.8g||388 %|
|Dietary Fiber 247.7g||991 %|
|Sugars, other 1070.1g|
|Protein 231g||330 %|
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Calories per serving: 6626
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