ENCHILADA RECIPES: Beef and Bean Enchilada . . . Sloppy Stacked Enchiladas . . . Vegetarian Enchilada Bake

Beef and Bean Enchiladas

1 pound ground round

½ cup chopped onion

1 tablespoon ground cumin

1 tablespoon chili powder

½ teaspoon pepper

2 10-ounce cans enchilada sauce, divided

1 15-ounce can black beans, rinsed and drained

12 6-inch corn tortillas

1 cup shredded reduced-fat sharp cheddar cheese

½ cup thinly sliced green onions

Cook beef and onion until meat is browned; drain and return to skillet. Add cumin, chili powder, pepper, 1 can enchilada sauce and black beans. Heat through.

Stack tortillas between 2 damp paper towels and microwave on high (100 percent) power 1 minute. Spoon meat mixture down center of each tortilla and place in 9-by-13-inch baking dish that has been lightly coated with nonstick vegetable cooking spray.

Pour remaining can of enchilada sauce over tortillas and sprinkle with Cheddar cheese. Bake at 350 degrees 20 to 25 minutes. Sprinkle with green onions.

Yield: Serves 6.

Approximate nutritional analysis per serving (2 enchiladas): 513 calories (47 percent from fat), 27 grams total fat (12 grams saturated), 87 milligrams cholesterol, 41 grams carbohydrates, 27 grams protein, 588 milligrams sodium, 8 grams dietary fiber.

Sloppy Stacked Enchiladas

1 15-ounce can sloppy Joe sauce

About 12 corn tortillas

1 pound ground beef

1 16-ounce can low-fat refried beans

1 cup shredded Cheddar cheese

Open can of sloppy Joe sauce. Pour about ½ cup into a bowl. Soften two or three tortillas in the microwave. Dip both sides of the tortillas into the sloppy Joe mix. Set these tortillas aside. These tortillas will be the top layer of the casserole.

Brown the ground beef in a large skillet; drain off fat. Add sloppy Joe mix, including any left in the bowl, to the meat and simmer a few minutes. Grease the bottom of a casserole dish. A square 8-by-8-inch or round 9-inch dish works best. Layer two or three tortillas in the bottom, tearing off pieces to fill any gaps. Don't worry if some overlap.

Spoon about a third of the meat mixture over the tortillas. Top with another layer of tortillas. Spread about half of the refried beans over the tortillas (the beans will be easier to spread if heated in the microwave first) and top with a third cup cheese.

Repeat with remaining ingredients, ending with the tortillas that were dipped in the sloppy Joe mix and the remaining a third cup cheese.

Bake in a 350-degree oven about 30 minutes or until filling is bubbly.

Vegetarian Enchilada Bake

1 cup texturized soy protein

2 cups hot water

1 package of taco seasoning

8 to 10 tortillas

½ to 1 cup shredded cheese

Shredded lettuce (optional)

Tomatoes, cut up (optional)

Salsa (optional)

Sour cream (optional)

Combine soy protein, water and taco seasoning in a saucepan and cook until it is the texture of ground meat.

Oil a 13-by-9-inch baking dish

Put a scoop of the taco filling on a tortilla, sprinkle on some Mexican shredded cheese and roll up. Place in the baking dish and repeat, making a single layer of rolled up tortillas.

Pour a can of enchilada sauce over the tortillas, sprinkle on more cheese and bake at 350 for 30 minutes.

Serve with shredded lettuce, tomatoes, salsa, sour cream and guacamole (optional).