Beef & Bean Enchiladas
"These beef enchiladas, topped with a zesty green and red homemade sauce, are perfect for a party or a potluck. To cut calories and saturated fat we fill them with 90%-lean beef bulked up with chopped portobello mushrooms and beans. Although white-flour tortillas are traditional in San Antonio, we go for whole-wheat or corn tortillas to add a little fiber...."
INGREDIENTS
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1 pound tomatillos (see Tip), husks removed, quartered
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1 large onion, coarsely chopped
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2 cloves garlic, quartered
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1 jalapeño, seeded, if desired, and quartered
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1 10-ounce can Rotel diced tomatoes or one 14-ounce can Mexican-style diced tomatoes
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1 cup reduced-sodium chicken broth
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Filling
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1 tablespoon canola oil
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12 ounces lean (90% or leaner) ground beef
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3 large portobello mushrooms, gills removed, diced
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1 teaspoon ground cumin
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1/4 teaspoon salt
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1 16-ounce can fat-free refried beans, preferably spicy
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16 5- to 6-inch whole-wheat flour tortillas or corn tortillas
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2 cups shredded Monterey Jack cheese
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