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Black Bean and Cheese Enchiladas

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

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( 39 Ratings)

39 Ratings

5 Stars 56%

4 Stars 33%

3 Stars

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1 Stars

Member Reviews ( 16 )

5a9823dc-16bf-4a33-a636-ac6a87498341

Prep Time 25 min
Total Time 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) 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

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Directions

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.

EXPERT TIPS

Expert Tips

Garnish enchiladas with fresh cilantro. When chopping this pungent fresh herb, use both the leaves and the stems.

Use low-fat or fat-free cheeses for a lower-fat enchilada.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 660
Calories from Fat: 300),

% Daily Value

Total Fat: 33g; 33%
(Saturated Fat 16g, 16% ),
Cholesterol: 65mg; 65%;
Sodium: 1170mg; 1170%;
Total Carbohydrate: 61g; 61%
(Dietary Fiber 7g 7% Sugars 4g 4% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 2%;
Calcium: 70%;
Iron: 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.

REVIEWS & COMMENTS

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1 - 3 of 16 Reviews View All

Posted 11/25/2012 12:48:56 PM REPORT ABUSE ridley1 said:

Rating:

i have made this recipe twice...im making it again tonight! my twins last night home then back to school. this was great i added beef one night and tonight im making with chicken..i also added more enchilada sauce..two cans instead of one..wonderful..my boys are picky too!

This reply was: Helpful Inspiring

Posted 3/4/2011 4:12:32 PM REPORT ABUSE SweetPea said:

Rating:

Love these black bean and cheese enchiladas! And, for a twist, I added chicken too. Totally yummy.

This reply was: Helpful Inspiring

Posted 1/1/2011 7:09:09 PM REPORT ABUSE C1PNR said:

Rating:

These are Good! Bean and cheese enchilada, what's not to like? I used more enchilada sauce and put some on the bottom of the baking dish so the tortillas don't get crispy on the bottom and release easier when serving. The extra spice as suggested earlier was good, too. I also like to sprinkle some sliced black olives on top for a little "nutty" flavor.

This reply was: Helpful Inspiring