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Black Bean and Cheese Enchiladas

(13)
  1 reviews
  • 25 min prep time
  • 60 min total time
  • 8 ingredients
  • 4 servings
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Has it "bean" long since you've had a fiesta? Enchiladas make a great start. Olé!

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

Steps

  • 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
% Daily Value
Total Fat
33g
51%
Saturated Fat
16g
80%
Cholesterol
65mg
22%
Sodium
1170mg
49%
Total Carbohydrate
61g
20%
Dietary Fiber
7g
28%
Protein
29g
29%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
2%
2%
Calcium
70%
70%
Iron
25%
25%
Exchanges:
4 Starch; 2 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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