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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  • prep time 20 min
  • total time 55 min
  • ingredients 10
  • servings 10
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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