How to Make Fat Free Enchiladas, Refried Beans, and Rice

I have always been a big fan of Mexican food, but not a big fan of the carbs and fat it lovingly carries along with it. In the past few years I have created a few recipes, or really edited and "spiced up" a few recipes to make them fat free and still taste terrific. Here are recipes for the perfect family meal of enchiladas, refried beans, and Spanish rice. No one will know it's fat free unless you tell them!!

Fat Free Cheese Enchiladas
These are extremely easy to make and wonderful to eat. The only thing that has ever been hard for me to find fat free has been tortillas. My grocery store seems to randomly carry them, but if they are not in stock don't pull your hair out, the fat percentage of a tortilla is so small that I've been willing to sacrifice it for a great meal more than once.

This is one of the easiest recipes ever, requiring few ingredients and cooking for only 20/25 minutes. It serves 6 people.

1 8 oz pkg. Fat Free Cream Cheese, softened
1 8 oz pkg. Fat Free Shredded Cheddar, divided
1/4 cup sliced green onions
6 6-inch flour tortillas
1 cup Salsa

The first thing that you need to do is to preheat the oven to 350°F. Then place the cream cheese in a small bowl and beat on medium speed until creamy.
Now, add 1 cup of the Cheddar cheese and all of the green onions; mix until blended.

Next, spread 1/4 cup of the cheese mixture down the center of each tortilla and roll them up. (Make sure it's tight enough for you to turn upside down.) Place, seam sides down side by side, in an 11x7-inch baking dish. Pour salsa over tortillas and sprinkle with remaining cheddar cheese; cover. Bake 20 to 25 minutes or until heated through.

Spanish rice is a must have with any Mexican meal. Simple, yet complicated, this side dish has been made countless ways and has become a trademark for restaurants to spice up and showcase their talents. After much hunting and experimentation I have found a fabulous recipe for Spanish rice; hopefully you will enjoy it as much as I have.

Spanish Rice

1 cup rice
2 cups water or vegetable broth
1/4 cup salsa or whole tomatoes (I prefer salsa.)

Lightly toast the rice in a dry pan.
Add the salsa and stir until most of the liquid is absorbed.
Add the water or broth, cover and cook on low until all the liquid is absorbed and the rice is fluffy (about a half hour or so).
Others add black beans and corn, I just prefer it as is. If you are looking for a little more kick garlic, cilantro, and/or onion should do the trick. If you want it redder add paprika.
BAKE 20 to 25 minutes or until heated through.

To top it off, I always do fat free refried beans, straight from the can. Just dump'm in, (don't worry it always looks like cat food) and mash it around. Put the burner on about 5 and add ½ to a whole can of water to let the beans soak up while you mash them around. You'll have extra water at first. Once you've stirred them up a bit turn them on high, and stir it as the temperature rises. Be careful, if they scald they will stick to the bottom. They will thicken as they sit, so more water may be needed as time goes on. I usually make tea to complement the meal.

Congratulations! You have just completed a fat free Mexican meal!