Enchiladas...Es bueno!

Sticking to my more veggies theme, tonight I went meatless! But no worries, I got my protein from beans and veggie crumbles! I really liked it - es bueno!

Saucy Enchiladas

3/4 cup fat-free refried black beans

1 tablespoon taco seasoning

4 (8 in.) flour tortillas

1 cup frozen burger style vegetable crumbles (I used Morning Star)

3/4 cup enchilada sauce

1/2 cup shredded reduced fat cheddar cheese

low-fat sour cream (optional)

In a small bowl, combine the beans with taco seasoning. Spread each tortilla with 3 tablespoons of the bean mixture. Sprinkle veggie crumbles down the center of each tortilla and roll up tortilla. Arrange, seam sides down , in an 8" square backing dish. Pour enchilada sauce over tortillas and sprinkle with cheese. Bake at 400 degrees for 15 min. or until bubbly.

Source: Cooking Light

On the side I served a salad of baby spinach, orange sections, chopped cashews, and raspberry vinaigrette. Yum!

New Year's Resolution...

This year's New Year's Resolution for me is to eat more fruits and veggies! So I cracked open my trusty Cooking Light Superfast Suppers Cookbook, which has very speedy, easy, and healthy recipes, and picked this one.

You could definitely kick it up by using pesto instead of the chopped basil, or maybe just adding some garlic or hot pepper flakes. I liked it just fine the was it was, and I think it will be great cold tomorrow for lunch!