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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!

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

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.
 

Nutrition Information

No nutrition information available for this recipe
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