EDAMAME, CORN, AND CHEESE ENCHILADAS

prep 20 minutes bake 35 minutes at 350°F

• Nonstick cooking spray
•    1 cup frozen edamame, thawed, or canned black or pinto beans, rinsed and drained
•    1 cup frozen whole kernel corn, thawed
•    2 tsp. fajita seasoning
•    2 cups shredded Monterey Jack cheese (8 oz.)
•  10 7- to 8-inch whole wheat flour tortillas
•    1 15-oz. can tomato sauce
•    1 14.5-oz. can fire-roasted or regular diced tomatoes, undrained
• 1½ to 2 tsp. chili powder
• Snipped fresh cilantro

1. Preheat oven to 350°F. Coat a 3-qt. rectangular baking dish with cooking spray. In a bowl combine edamame, corn, and fajita seasoning. Stir in 1½ cups of the cheese. Spoon about ⅓ cup of the mixture onto each tortilla; roll up. Place, seam sides down, in the prepared dish.

2. In a bowl stir together tomato sauce, tomatoes, and chili powder; pour over filled tortillas.

3. Bake, covered, 20 minutes. Uncover; bake 15 to 20 minutes more or until heated through, sprinkling with remaining ½ cup cheese the last 5 minutes. Top with cilantro and, if desired, additional chili powder.

number of servings 10

per serving 269 cal., 11 g fat (5 g sat. fat), 20 mg chol., 759 mg sodium, 32 g carb., 5 g fiber, 6 g sugars, 13 g pro.

FLEXIT

Watching your sodium intake? Use no-salt-added tomato sauce and diced tomatoes.