Black Bean and Cheese Enchiladas

Has it "bean" long since you've had a fiesta? Enchiladas make a great start. Olé!

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Servings 4

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( 13 ) Ratings

13 Ratings

5 Stars 19%

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ingredients 8
Prep Time 25 min
Total Time 60 min

Ingredients

1: teaspoon oil

1: medium onion, finely chopped

1: teaspoon cumin

1: can (15 oz) Progresso® black beans, drained, rinsed

8: (8-inch) flour tortillas, heated

8: oz. (2 cups) shredded Monterey Jack cheese

1: (10-oz.) can Old El Paso® Enchilada Sauce

2: oz. (1/2 cup) shredded Cheddar cheese

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Directions

1 Heat oven to 350°F. Lightly spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
2 Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in sprayed baking dish. Spoon enchilada sauce over tortillas. Cover tightly with sprayed foil.
3 Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Remove from oven; uncover dish. Sprinkle with Cheddar cheese. If desired, serve enchiladas with salsa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe

Calories: 660
Calories from Fat: 300),

% Daily Value

Total Fat: 33g; 33%
(Saturated Fat 16g, 16% ),
Cholesterol: 65mg; 65%;
Sodium: 1170mg; 1170%;
Total Carbohydrate: 61g; 61%
(Dietary Fiber 7g 7% Sugars 4g 4% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 2%;
Calcium: 70%;
Iron: 25%;

Exchanges:

4 Starch; 2 1/2 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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ButterfliAngel42

report Posted Jan. 20, 2012 8:40 AM

I sauteed some spinach, and threw some salt and pepper on 1lb of shrimp, and sauteed that, as well, and added both to the bean/onion/cumin mix. I also substituted whole wheat tortillas (for the flour), Weight Watchers shredded Mexican cheese (for the Monterey Jack and the cheddar), and used Reduced Fat sour cream to top it. I also couldn't find enchilada sauce, so I used Old El Paso taco sauce, instead. It was easy and really delicious.