Spicy Wheat Berry Enchilada
1 cup uncooked wheat berries
4 cups water
2 teaspoons olive oil
2 cups chopped onion
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 jalapeño pepper, seeded and minced
2 cups coarsely chopped spinach
2 cups Garden Brown Sauce
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
8 (8-inch) fat-free flour tortillas
2 cups bottled salsa, divided
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
Place the wheat berries in a saucepan, and add water; bring to a boil. Reduce heat; simmer 50 minutes or until tender, and drain.
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 4 ingredients (onion through jalapeño); sauté 2 minutes. Add spinach, Garden Brown Sauce, cilantro, and lime juice. Stir in wheat berries (mixture will be thick). Heat tortillas according to package directions. Spoon about 2/3 cup wheat berry mixture down center of each tortilla; roll up. Spread 1/2 cup salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place tortillas, seam sides down, in dish. Pour 1 1/2 cups salsa over tortillas; top with cheese. Bake at 350° for 30 minutes.
Calories: 298 (18% from fat)Fat: 6.1g (sat 2g,mono 2.6g,poly 0.5g) Protein: 11.5gCarbohydrate: 52.1gFiber: 6.7gCholesterol: 9mgIron: 3.7mgSodium: 754mgCalcium: 181mg