SERVES 2
Calories: 550
Carbs: 64 g
Fiber: 12 g
Protein: 16 g
MAKE Spanish Rice by HEATING:
135 g rice, steamed and chilled overnight
135 g beans, rinsed and drained
1/4 cup Pico de Gallo
30 g cheese
1 T butter
salt
ROLL enchiladas and top with sauce and cheese
6 corn tortillas
100 g guacamole
30 g cheese
Enchilada Sauce
BAKE COVERED at 350 for 20 minutes then UNCOVER and BAKE 10 more minutes
SERVE with pico de gallo and shredded cabbage