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| 15 x ca. 30 g | Can low-sodium tomatoes |
| 1 | Jalapeno pepper; seed, chop, leave the seed in if you like hot |
| 1/4 Teelöffel | Freshly ground sea salt |
| 1 Esslöffel | Fresh oregano <<<or>>> |
| 1 Teelöffel | oregano dried |
| 1 Tasse | Bean tereena |
| 8 | 4-inch flour tortillas |
| 2 Esslöffel | parmesan freshly grated |
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tomatoes, jalapeno, salt and oregano in a blender or processor until the tomatoes are chopped but not smooth. Pour a little of the sauce into the bottom of a loaf pan.
Spoon 2 tablespoons of he Bean Tereena down the middle of each tortilla. Roll up and place on top of the sauce in the casserole. Cover the enchiladas with some more of the sauce, but don't drown them. Bake for 15 minutes. Pour the remaining sauce into a saucepan and just heat through.
To serve: Pour a pool of sauce onto each serving plate, place 2 enchiladas on top, sprinkle with Parmesan cheese, and serve with a side salad of watercress or seasonal greens and your choice of low-fat dressing.
Per serving: Calories 346 from fat 54; fat 6g; sat fat 2g; sodium 395mg; cholesterol 6mg; carbohydrats 58gm; fiber 11g Format Nw
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