Black Bean and Cheese Enchiladas

  • Prep 25 min
  • Total 60 min
  • Servings 4

Ingredients

  • 1 teaspoon vegetable oil
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 teaspoon ground cumin
  • 1 can (15 oz) Progresso® black beans, drained, rinsed
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), heated
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • Thick & chunky salsa, if desired

Steps

  • 1
    Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. 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 baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • 3
    Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

  • Garnish your black bean enchiladas with chopped fresh cilantro leaves and stems.
  • If you want to cut down on the fat in this black bean enchilada recipe, you can swap in low-fat or fat-free cheeses.

Nutrition Facts

Serving Size: 1 Serving
Calories
660
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
16g
80%
Cholesterol
65mg
22%
Sodium
1170mg
49%
Total Carbohydrate
61g
20%
Dietary Fiber
7g
28%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
2%
2%
Calcium
70%
70%
Iron
25%
25%
Exchanges:
4 Starch; 4 Other Carbohydrate; 2 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved