Day Four: Recipe for Enchiladas

So I am officially beat! I started my day at 5 (about 2 hours earlier than usual) with some breakfast and homework, fixed a lunch and planned some mid-meal foods. Then a short workout with the Wii. Shower and work at 9, got home at 5:30 planning to take a nice long walk with the pup, but had messed up brakes. Turned back around and got brake fluid (thanks to my awesome Mama telling that was what was wrong!) and fixed it (I think) and came back home. Started dinner (today's recipe) and did dishes and started some laundry while it cooked. So here I am a little before 7:30 eating a healthy dinner and writing to whoever is bored enough to read my words! So I am going to just provide this recipe and then get some more homework done, maybe a little TV and then bedtime :)

From "Hungry Girl: 200 under 200" Cookbook
lean bean 'n cheese enchiladas
Nutritional info: Per serving (1 enchilada): 187 calories, 2g fat, 976mg sodium, 29g carbs, 4g fiber, 5g sugars, 12g protein

Ingredients:
2 medium-large corn tortillas (I used small ones)
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1 slice fat-free cheddar cheese, halved
1/4 cup shredded fat-free cheddar cheese (I just used a second piece of sliced cheese, halved)
1/4 cup chopped onion
1 tbsp taco sauce
1/2 tsp dry taco seasoning mix
Optional toppings: fat-free sour cream, chopped scallions (I put mine on top of lettuce)

Directions:
Preheat oven to 400 degrees
In a pan sprayed with nonstick spray, cook onion over medium heat on the stove until it begins to brown, about 2 minutes. (I hate cooked onions, but love them raw so I skipped this step)
In a small dish, combine onion with refried beans, taco sauce, and taco seasoning until mixed well.
Spray a small baking dish with nonstick spray and set aside.
Heat tortillas in the microwave until slightly warm. Lay tortillas flat and spread about 2 tbsp enchilada sauce onto each one.
Place one half of the cheese slice in the center of each tortilla. Evenly distribute bean mixture in the center of each tortilla.
Wrap tortillas up tightly and place in baking dish, seam sides down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until enchiladas are hot).
Remove dish from oven and sprinkle shredded cheese over enchiladas. Return to the oven and bake for about 5 minutes until cheese has melted.
Enjoy!

I should also mention in this first recipe post, that I am a very picky eater so I don't cover too broad a range of foods, only what I know I'll eat. These were excellent. As I have eaten them while writing this.
Have a super, fantastic, great night!
Mandiy