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Black Bean Enchiladas

Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites.

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( 33 Ratings)

33 Ratings

5 Stars 73%

4 Stars 12%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 19 )

22022f58-0e25-4b03-8a30-24d650cad537

Prep Time 20 min
Total Time 55 min
Servings 10

Ingredients

1: tablespoon vegetable oil

1/2: cup chopped onion (1 medium)

1: teaspoon ground cumin

1: cup Green Giant® Niblets® frozen whole kernel corn, thawed

3/4: cup Old El Paso® Thick 'n Chunky medium salsa

1: can (15 oz) Progresso® black beans, rinsed and drained

2: cups shredded Monterey Jack cheese (8 oz)

10: corn tortillas (6 inch)

1: can (10 oz) Old El Paso® enchilada sauce

: Chopped avocado, black olives, sour cream and cilantro, if desired

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Directions

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
2 On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
3 Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

EXPERT TIPS

Expert Tips

Vary the spice by using mild, medium or hot salsa or mild or hot enchilada sauce.

Try Hominy Enchiladas by substituting 1 can (15 oz) hominy for the black beans.

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

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Enchilada

Calories: 240
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 390mg; 390%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 6g 6% Sugars 3g 3% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 20%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 19 Reviews View All

Posted 9/24/2012 1:38:09 PM REPORT ABUSE SharonandDavid said:

Rating:

I LOVED this receipe! It was delicious, fun to make, and flavorful. The only let down was I think that it took me longer to make it (prep time) than how long it says it should take.

This reply was: Helpful Inspiring

Posted 9/23/2012 5:33:51 PM REPORT ABUSE beaker4 said:

Rating:

I don't normally like Mexican food, but I like this recipe and so does the rest of the family. I've made it several times exactly from the recipe and it is appreciated every time. Good leftover too.

This reply was: Helpful Inspiring

Posted 8/15/2012 8:01:44 AM REPORT ABUSE gpace75 said:

Rating:

I did not follow the recipe exactly only because I was trying to remember it from several days ago...I did flat instead of rolled because it was faster. I used the black beans and a mild thick and chunky salsa and and medium enchilada sauce and easy cheese since we are trying to monitor calories. My husband and I both loved it and I will definitely make it again...hopefully next time I can follow the recipe exactly...I know the missed ingredients will only make it better!

This reply was: Helpful Inspiring