I Knew It

I am getting healthier.

I used to make this recipe from 4 Ingredient Cookbook.
Beef Enchiladas Ole
1 pound ground beef or 1 pound boneless skinless chicken breasts, chopped
1 cup Taco Bell Home Originals Think 'N Chunky Salsa, divided
1 pound (16 oz) Velveeta Mexican Pasteurized Process Cheese Spread with Jalapeno Peppers, cut up, divided
10 flour tortillas

1. Brown meat; drain. Stir in 1/2 cup of the salsa and 1/2 of the Velveeta; cook and stir on medium-low heat until Velveeta is melted.
2. Spoon 1/4 cup meat mixture in center of each tortilla; roll up. Place tortillas seam-side down, in microwavable baking dish. Top with remaining 1/2 cup salsa and Velveeta. Cover loosely with microwavable plastic wrap.
3. Microwave on HIGH 4 to 6 minutes or until Velveeta is melted.

They were yummy. And pretty cheap and easy.

But this week I made Hearty Bean Burritos from Taste of Home's Healthy Cooking Oct/Nov 09
1/2 cup instant brown rice
1 small, green pepper, chopped
2 tsp canola oil
1 can (15oz) pinto beans, rinsed and drained
1 cup no-salt-added diced tomatoes
4oz fat-free cream cheese, cubed
1/2 tsp chili powder
1/4 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp dried oregano
6 whole wheat tortillas (8in), warmed
3/4 cup shredded reduced-fat cheddar cheese

1. Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute pepper in oil until tender. In a large bowl, coarsely mash beans. Add the beans, tomatoes, cream cheese and seasonings to the skillet. Cook and stir until heated through; stir in rice.
2/ Spoon scant 1/2 cup filling off center on each tortilla. Sprinkle with 2 Tbsp cheese. Fold sides and ends over filling and roll up. Serve immediately.

These was delicious and oh so much better for us. The hearty bean burritos have officially replaced the beef enchiladas ole in our menu rotation.