Ancho-Beef Enchiladas

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Oxmoor House


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1 (3-ounce) package whole ancho chiles

1 1/2 cups boiling water

1/2 cup no-salt-added tomato sauce

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/8 teaspoon salt

1 teaspoon vegetable oil

1 clove garlic, minced

Vegetable cooking spray

1/2 pound ground round

1 cup chopped onion

1 cup chopped sweet red pepper

2 cloves garlic, minced

1 cup drained canned no-salt-added pinto beans

8 (8 1/2-inch) fat-free flour tortillas

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

4 cups shredded romaine lettuce

1 cup chopped tomato

Nonfat sour cream (optional)

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