Black Bean and Cheese Enchiladas

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

  • 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
  • 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.
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