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Black Bean and Cheese Enchiladas

Black Bean and Cheese Enchiladas
  • Prep 25 min
  • Total 60 min
  • Servings 4

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

Ingredients

1
teaspoon vegetable oil
1
medium onion, finely chopped (1/2 cup)
1
teaspoon ground cumin
1
can (15 oz) Progresso® 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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
660
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
16g
80%
Cholesterol
65mg
22%
Sodium
1170mg
49%
Total Carbohydrate
61g
20%
Dietary Fiber
7g
28%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
2%
2%
Calcium
70%
70%
Iron
25%
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.

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