Deb’s Proud Mary – Keep on Rollin Corn Tortillas

Black bean recipe

Mixed and Cookin'

Wilted Heaven

Pretty to Go

13 Is A Lucky Number


Extra Hash

Enchilada Me

The Fondue Pot


Proud Mary

Thirds anyone?

Rollin Down the River.


Black bean recipe ** (below)

1 large can Enchilada sauce (28 oz)

6 oz lite feta cheese

2-3 processed cheese slices (I used Kraft Grilled Cheese Sharp Chedder)

1/4 cup shredded cheese (I used full fat tex-mex)

13 corn tortillas 

Dash of  salsa

Spray of Pam

Method to Madness:

Spray 9 x 13 glass pan with our dear friend Pam.  Don’t worry, Mary doesn’t mind.  Cover the bottom of the pan with enchilada sauce. 

Heat corn tortillas in microwave to soften.  Roll beans in tortillas, sprinkle with feta cheese.  Place in pan.

Sprinkle any remaining beans on top of rolled tortillas.  Top with melting pot of cheeses (2 broken cheese slices).

Baked it at 350, 30 minutes.  I opened the oven and put that last processed slice on with a dollop of salsa for another 5-10 minutes.

Will net you a good 6-7 points for 8 servings.   Enjoy!

** black bean recipe  (adapted from Brand Name Cookbook)

2 cans drained black beans (540 mL)

1 small can chopped green chilies (114 mL)

1 cup salsa

1-2 cloves garlic

1 whole bunch chopped green onions

Put all ingredients into pot on medium heat and cook until green onion wilts – literally 5 minutes.  Add 1 tsp of ground cumin.  Stir for 1-2 minutes.  Voila!


3 thoughts on “Deb’s Proud Mary – Keep on Rollin Corn Tortillas

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