Black Bean and Corn Enchiladas

  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 4

Ingredients

  • 1 can (15 oz) black beans, rinsed, drained
  • 1 can (11 oz) whole kernel corn, red and green peppers, undrained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 2 cups shredded Colby-Monterey Jack cheese (8 oz)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 8 flour tortillas (6 to 7 inch)*
  • Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
  • 2
    Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. 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. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

  • If your tortillas are extra-thick, use two 10-oz cans or one 19-oz can enchilada sauce. Spoon the extra sauce over the enchiladas before baking.
  • Like spice? Sub jalapeños for the green chilies.
  • Enchiladas are a Mexican favorite usually made with corn tortillas. However, the flour tortillas used in this recipe are easier to roll.

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
13g
64%
Trans Fat
1g
Cholesterol
55mg
19%
Sodium
1460mg
61%
Potassium
840mg
24%
Total Carbohydrate
76g
25%
Dietary Fiber
12g
48%
Sugars
10g
Protein
30g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
60%
60%
Iron
35%
35%
Exchanges:
4 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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