Pull together these cheesy, easy meatless enchiladas with the help of a few Green Giant and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.
can (15 oz) black beans, rinsed, drained
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, undrained
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
cups shredded Colby-Monterey Jack cheese (8 oz)
can (10 oz) Old El Paso™ enchilada sauce
flour tortillas (6 to 7 inch)*
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired
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.
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.
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 INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.