Black Bean Enchiladas

Black Bean Enchiladas

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

Prep Time



Total Time






tablespoon vegetable oil
cup chopped onion (1 medium)
teaspoon ground cumin
cup Green Giant® Niblets® frozen whole kernel corn, thawed
cup Old El Paso® Thick 'n Chunky medium salsa
can (15 oz) Progresso® black beans, rinsed and drained
cups shredded Monterey Jack cheese (8 oz)
corn tortillas (6 inch)
can (10 oz) Old El Paso® enchilada sauce
Chopped avocado, black olives, sour cream and cilantro, if desired
  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.
Makes 10 enchiladas
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Enchilada)
  • Calories 240
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 390mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 6g,
    • Sugars 3g),
  • Protein 10g;
Percent Daily Value*:
    • 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:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.