Black Bean Enchiladas

Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites.

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Servings 10

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( 51 ) Ratings

51 Ratings

5 Stars 23%

4 Stars 21%

3 Stars

2 Stars 12%

1 Stars 14%

Member Reviews ( 14 )

6308ee03-c954-4fed-809d-72e8ae2d25bb

ingredients 10
Prep Time 20 min
Total Time 55 min

Ingredients

1: tablespoon vegetable oil

1/2: cup chopped onion (1 medium)

1: teaspoon ground cumin

1: cup Green Giant® Niblets® frozen whole kernel corn, thawed

3/4: cup Old El Paso® Thick 'n Chunky medium salsa

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

2: cups shredded Monterey Jack cheese (8 oz)

10: corn tortillas (6 inch)

1: can (10 oz) Old El Paso® enchilada sauce

: Chopped avocado, black olives, sour cream and cilantro, if desired

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Directions

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
2 On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
3 Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

EXPERT TIPS

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Expert Tips

Vary the spice by using mild, medium or hot salsa or mild or hot enchilada sauce.

Try Hominy Enchiladas by substituting 1 can (15 oz) hominy for the black beans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Enchilada

Calories: 240
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 390mg; 390%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 6g 6% Sugars 3g 3% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 20%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

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

Review & Comments

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cm7785

report Posted Aug. 14, 2012 3:03 PM

This is a great meal for a beginning cook who wants to cook foods from other countries. It goes great with spanish rice or steamed asperagus and a salad. Thank you for printing such an easy and great tasting recipe.

cm7785

report Posted Aug. 14, 2012 3:01 PM

this is a quick and delicious vegetarian meal. I add tofu so we don't miss the meat but I have added beef,chicken or pork and it was excellent. Even my california born fiance said it is just like the mexican food in California. He loved it.