Why we love it
Adventure waits for no one. So when you need fast fuel, this veggie enchilada recipe is sure to satiate your heartiest winter cravings. The paprika adds a smoky, warming flavor, but the real secret to this dish is that it's made in the microwave. In case you don't have one, we've provided cooking information, too.
What you need
Recipe by Linda Gassenheimer
1 cup diced onion
1 cup diced green bell pepper
2 crushed garlic cloves
1 cup canned reduced-sodium black beans, washed and drained
2 teaspoons ground cumin
2 teaspoons smoked paprika
Salt and freshly ground black pepper
1 ½ cups pasta sauce, divided use
1 cup low-fat shredded Monterey Jack cheese, divided use
1 cup fresh arugula leaves
4 8-inch light whole wheat flour tortillas
Yeilds: 2 servings
What you do
Microwave method:
Add onion, green bell pepper and garlic to a microwave-safe bowl. Microwave on high 5 minutes. Remove and add black beans, ground cumin, smoked paprika and salt and pepper to taste to the bowl. Mix in 1/2 cup pasta sauce and 1/2 cup cheese. Wrap tortillas in a damp paper towel and microwave on high 30 seconds to soften them. Place them on a countertop and divide the vegetable mixture into 4 parts. Add the mixture to the center of each tortilla. Top each mixture with 1/4 cup arugula leaves. Roll the tortillas up and place in a microwave-safe dish, seam side down. Spoon the remaining 1 cup sauce over the tortillas. Sprinkle the remaining cheese over the sauce. Place the dish in the microwave for 3 minutes. The cheese will be melted, and the tortillas warmed through. Microwave another minute if needed.
Stovetop and oven method:
Saute onion and green bell pepper in a nonstick skillet over medium-high heat 5 minutes or until they are softened and onions are golden. Complete assembling the recipe and place in a 350-degree preheated oven for 15 minutes.