Extra-lean ground beef and pinto beans form the base of these delicious, low fat beef enchiladas. Choose the spiciness of the enchilada sauce to suit your family's taste. One caveat, however: although this dish is low fat, it contains slightly more than half the recommended daily sodium limit.

INGREDIENTS:

* 1 tsp canola oil
* 1/2 cup finely chopped onion
* 8 ounces extra-lean ground beef
* 2 tsp cumin
* 1 cup pinto beans
* 1 14.5-ounce can crushed tomatoes
* 1 4-ounce can diced green chiles
* 4 low fat flour tortilla wraps
* 1 10-ounce can enchilada sauce
* 1/2 cup reduced fat shredded Jack cheese

PREPARATION:

Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.

Heat oil in a large nonstick skillet. Sauté onions until translucent. Crumble in beef and cook until no longer pink. Add cumin, beans, tomatoes and chiles. Cook for 10 minutes until sauce is reduced.

Spread a little enchilada sauce on each tortilla. Spoon beef mixture into each of the four tortillas. Roll up and place seam down into the baking dish. Four will fit into the dish perfectly. Pour remaining enchilada sauce over the tortilla rolls. Top with shredded cheese. Bake for 20 minutes until sauce is bubbly and cheese has melted.

Serves 4.

Per Serving: Calories 343, Calories from Fat 60, Total Fat 6.7g (sat 2.9g), Cholesterol 42mg, Sodium 1,297mg, Carbohydrate 46.8g, Fiber 7.6g, Protein 23.9g