Black Bean and Cheese Enchiladas

  • Prep 25 min
  • Total 60 min
  • Ingredients 8
  • Servings 4
Black Bean and Cheese Enchiladas

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

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories from Fat
300
% Daily Value
% Daily Value*:
Vitamin A
25%
25%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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