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Vegetarian, Low-Fat Green Enchilada Casserole (high fiber)

Vegetarian, Low-Fat Green Enchilada Casserole (high fiber) is built on Olive Oil, Onion, Garlic, Ground Cumin, and Ground Coriander. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 1
• 2
• 1 tsp
• 1 tsp
• 2 cup
• 2 cup
• 1 can
• 1 can
• 9
• 28 oz
• 1 cup

Method (preview)

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Heat olive oil over medium-high heat until hot.

3. 3

   Add onions, garlic, cumin and coriander and saut� until tender.

4. 4

   Combine onion mixture with bulgur wheat and lentils and mix well.

5. 5

   Spray an 9 x 13-inch casserole dish with nonstick cooking spray.

6. 6

   Pour a small amount of enchilada sauce into the bottom of the casserole.

7. 7

   Cut tortillas in half.

8. 8

   Overlap 6 tortilla halves with cut edge against the outside of dish.

9. 9

   Add 1/2 filling mixture, olives and chilies (if desired) and then sprinkle with 1/3 cheese.

10. 10

    Add another layer of tortillas, filling, etc.

11. 11

    Top with last 6 tortilla halves, remaining sauce and cheese.

12. 12

    Cover and bake at 350 degrees F. for 30 minutes.

13. 13

    Calories...290...Fat...9 g...Carbs...42 g...Protein...13 g...

14. 14

    Sodium...422 mg...Fiber...9.

15. 15

    Points...6.

16. 16

    Contributed to the FareShare Gazette by Dancer^; 18 April 2003. www.fareshare.net