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Name: Chiliquiles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 c Frozen corn; thawed; 1 lg Tomato; thinly sliced; 1 1/2 c Cooked black beans; rinsed; Protein crumbles; 1/2 ts Jalapeno; minced; 8 oz Frozen pre-browned; 1/4 ts Cayenne pepper; 1 md Green bell pepper; thinly; 8 Flour tortillas; Enchilada sauce; recipe; Jalapeno con Queso Sauce;; 1 md Or hot salsa; to taste; 8 Corn tortillas; Vegetable cooking spray

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INGREDIENTS

1 c Frozen corn; thawed
1 lg Tomato; thinly sliced
1 1/2 c Cooked black beans; rinsed
Protein crumbles
1/2 ts Jalapeno; minced
8 oz Frozen pre-browned
1/4 ts Cayenne pepper
1 md Green bell pepper; thinly
8 Flour tortillas
Enchilada sauce; recipe
Jalapeno con Queso Sauce;
1 md Or hot salsa; to taste
8 Corn tortillas
Vegetable cooking spray

Servings

INSTRUCTIONS

Spray both sides of tortillas lightly with cooking spray; cook in small skillet over medium-high heat to brown lightly, 30-60 seconds per side. Cook slightly; cut into 1/2 inch strips. Spray small skillet with cooking spray; heat over medium heat until hot. Saute peppers until tender, 2-3 minutes; sprinkle with cayenne pepper. Stir in Enchilada Sauce; heat until hot. Arrange 1/3 of the tortilla strips in bottom of 2-quart casserole. Top with 1/3 of peppers mixture. Layer on 1/2 cup black beans, 1/3 cup corn, 1/3 of the vegetable protein crumbels, 1/3 of the tomato slices, and 2/3 cup Janaleno cn Queso Sauce. Repeat layers 2 times. Bake casserole, uncovered, at 350 degrees until hot through, 25-30 minutes. Serve hot with salsa. Per serving: 235 Calories; 4g Fat (13% calories from fat); 8g Protein; 44g Carbohydrate; 0mg Cholesterol; 210mg Sodium NOTES : Again, I use canned enchilada sauce and cheese sauce. Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler

NOTES

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Chiliquiles

1 c Frozen corn; thawed
1 lg Tomato; thinly sliced
1 1/2 c Cooked black beans; rinsed
 Protein crumbles
1/2 ts Jalapeno; minced
8 oz Frozen pre-browned
1/4 ts Cayenne pepper
1 md Green bell pepper; thinly
8 Flour tortillas
 Enchilada sauce; recipe
 Jalapeno con Queso Sauce;
1 md Or hot salsa; to taste
8 Corn tortillas
 Vegetable cooking spray

Spray both sides of tortillas lightly with cooking spray; cook in  small skillet over medium-high heat to brown lightly, 30-60 seconds  per side. Cook slightly; cut into 1/2 inch strips.    Spray small skillet with cooking spray; heat over medium heat until  hot. Saute peppers until tender, 2-3 minutes; sprinkle with cayenne  pepper. Stir in Enchilada Sauce; heat until hot.    Arrange 1/3 of the tortilla strips in bottom of 2-quart casserole.  Top with 1/3 of peppers mixture. Layer on 1/2 cup black beans, 1/3  cup corn, 1/3 of the vegetable protein crumbels, 1/3 of the tomato  slices, and 2/3 cup Janaleno cn Queso Sauce. Repeat layers 2 times.    Bake casserole, uncovered, at 350 degrees until hot through, 25-30  minutes. Serve hot with salsa.    Per serving: 235 Calories; 4g Fat (13% calories from fat); 8g  Protein; 44g Carbohydrate; 0mg Cholesterol; 210mg Sodium    NOTES : Again, I use canned enchilada sauce and cheese sauce.    Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler

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Nutrition

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Serving Size: 1 Serving (521g)
Recipe Makes: 8 servings

Calories: 1356
Calories from Fat: 259 (19%)

Amt Per Serving		% DV

	Total Fat 28.8g	38 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 13.1g
	Polyunsanturated Fat 7.5g
Cholesterol 0mg		0 %
Sodium 1994.5mg		69 %
Potassium 823.3mg		22 %
Total Carbohydrate 239.8g		71 %
	Dietary Fiber 21.4g	86 %
	Sugars, other 218.4g
Protein 35.8g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1356

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