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Black Bean Enchiladas |
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Serves: 8 Print this RecipePrep Time: 20 minutes (ready in 40 minutes) - Yield: 8 enchiladas 2 (10-ounce) cans mild enchilada sauce 1 tablespoon olive or vegetable oil 1 onion, sliced, separated into rings 1 small red bell pepper, sliced 3 garlic cloves, minced 1 (15-ounce) can black beans, drained, rinsed 8 (6-inch) soft corn tortillas, heated 8 ounces (2 cups) shredded Monterey Jack-Colby cheese blend nutritional information for this recipe
1. Heat oven to 425°F. Spoon 2/3 cup of the enchilada sauce in bottom of ungreased 12x8-inch (2-quart) baking dish. 2. Heat oil in medium skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until onion is tender. 3. In medium bowl, combine onion mixture and beans; mix well. Spoon about 2 tablespoons bean mixture down center of each tortilla. Top each with 2 tablespoons cheese; roll up. Place, seam side down, over enchilada sauce in baking dish. 4. Spoon remaining enchilada sauce over filled enchiladas. Sprinkle with remaining 1 cup cheese. 5. Bake at 425°F. for 15 to 20 minutes or until thoroughly heated. Nutrition Information Per Serving: Serving Size: 1 Enchilada * Calories: 270 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 6 g 30% * Cholesterol: 25 mg 8% * Sodium: 570 mg 24% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 4 g 16% * Sugars: 3 g * Protein: 12 g * Vitamin A: 15% * Vitamin C: 15% * Calcium: 25% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 1 Very Lean Meat, 2 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 2 Fat Sign up for our free monthly newsletter to recieve free recipes, cooking tips and much much more! Click here to see what its like. Enjoy more recipes like this! Fresh Tomato Basil Sauce over Pasta Linguine With Red Pepper Pesto Penne Provencal Fettuccine Alfredo Low-Fat Alfredo Sauce over Fettuccine Spicy Corn and Zucchini with Ramen Noodles New Potato, Pasta and Vegetable Stir-Fry Five-Spice Mushroom and Broccoli Stir-Fry Ravioli with Salsa-Black Bean Sauce Linguine with Roasted Vegetables Chunky Marinara Sauce Veggie Kabobs with Cumin-Scented Couscous Pesto Vegetable-Filled Manicotti Spinach and Tofu Manicotti Spinach Gnocchi Grown-Up Mac and Cheese Spinach Lasagna Creamy Mushroom Lasagna with Fresh Tomatoes Potatoes Curry Eggs Foo Yong Polenta Wedges with Spaghetti Sauce Mediterranean Pasta Torte Thai Tofu and Vegetables in Peanut Sauce Jerked Tofu and Vegetable Packets Tofu Piccata Vegetarian Fajitas Black Bean Enchiladas Lentil Rice Loaf Coconut Curried Vegetables with Rice Vegetable and Bean Polenta Pie Quesadillas Garden Vegetable Quesadillas Spinach Potato Loaf Vegetarian Fried Rice Mexican Rice and Veggie Skillet Asparagus Risotto Asparagus Stir-Fry Cheesy Rice Casserole Portobello Muffuletta Sandwiches Hummus Sandwiches Powerful Peanut Butter Sandwiches Hearty Grain Burgers Spicy Bean Burgers Curried Tofu Salad Sandwiches Roasted Vegetable Sandwiches with Spicy Green Chile dressing Cheese and Veggie Wraps Cook's Note: Tofu Cook's Note: Asparagus |
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