Black Bean and Cheese Enchiladas

Black Bean and Cheese Enchiladas

Has it “bean” long since you've had a fiesta? Enchiladas make a great start. Olé!

Prep Time

25

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

1
teaspoon vegetable oil
1
medium onion, finely chopped (1/2 cup)
1
teaspoon ground cumin
1
can (15 oz) Progress® black beans, drained, rinsed
1
package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated
2
cups shredded Monterey Jack cheese (8 oz)
1
can (10 oz) Old El Paso® enchilada sauce
1/2
cup shredded Cheddar cheese (2 oz)
Old El Paso® Thick 'n Chunky salsa, if desired
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Garnish enchiladas with fresh cilantro. When chopping this pungent fresh herb, use both the leaves and the stems.
Health Twist
Use low-fat or fat-free cheeses for a lower-fat enchilada.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 660
    • (Calories from Fat 300),
  • Total Fat 33g
    • (Saturated Fat 16g,),
  • Cholesterol 65mg;
  • Sodium 1170mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 7g,
    • Sugars 4g),
  • Protein 29g;
Percent Daily Value*:
    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.