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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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  • prep time 25 min
  • total time 60 min
  • ingredients 8
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

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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.