Beef Enchiladas

350 calories per serving

4 servings

Entree

Beef

1 lb Ground Beef, 95% lean

2 tsp Olive oil

2 Roma tomato, seeded and chopped

1 small Red onion, diced

2 small Green Peppers, diced

1 small Jalapeno, minced

1 Garlic clove, minced

1/2 tsp Oregano

1 tsp Chili Powder

1/2 tsp Salt

1 cup Kidney beans, cooked

2 oz Cheddar cheese, shredded

** Turn Tomato Sauce into enchilada sauce by adding the following:

1 tsp Chili powder

1/4 tsp Salt

1/4 tsp Cayenne pepper

1/2 tsp Cumin

1/2 tsp Garlic powder

1/2 tsp Oregano

In a small saucepan, warm tomato sauce with spices as listed above to make enchilada sauce.
Preheat oven to 375*F/176*C.
In a 12' skillet over medium-high heat, add olive oil, onions, green peppers and jalapeno. Saute for 3-5 minutes until they begin to soften.
Add ground beef, tomato, garlic, oregano, salt and chili powder to skillet and cook until meat is browned, then remove from heat.
Add 3/4 cup enchilada sauce and kidney beans to skillet and mix well.
Pour 1/4 cup of enchilada sauce into a 9x13 baking pan and coat the bottom.
Lay a tortilla on your work surface and put about 1/4 cup of beef and bean mixture from skillet across the center of the tortilla. Roll it up and place it in the baking pan, seam side down.
Continue with all the tortillas and drizzle the top with the remaining 1 cup of sauce.
Cover with foil and bake for 25 minutes.

Beef: chicken, tofu crumbles
Cheddar: mozzarella