Easy Black Bean & Vegetable Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12, 6″ flour tortillas (~100 calories each)1 cup cooked quinoa1, 15 oz can black beans, drained and rinsed1, 16 oz bag frozen bell pepper strips, cooked and drained1 packet taco seasoning2 1/4 cups medium salsa, divided1 1/2 cups shredded Mexican blend cheese
Preheat the oven to 350 degrees F. Coat a 13×9″ baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. Lay your tortillas out on a clean work surface.
In a large bowl, mix the quinoa, beans, peppers, taco seasoning, and 3/4 cup salsa. Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. You may have to place some of the filled tortillas horizontally to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.
Serving Size: makes 6 2-enchilada servings
In a large bowl, mix the quinoa, beans, peppers, taco seasoning, and 3/4 cup salsa. Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. You may have to place some of the filled tortillas horizontally to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.
Serving Size: makes 6 2-enchilada servings
Nutritional Info Amount Per Serving
- Calories: 389.4
- Total Fat: 4.9 g
- Cholesterol: 5.9 mg
- Sodium: 1,163.9 mg
- Total Carbs: 64.0 g
- Dietary Fiber: 12.2 g
- Protein: 21.5 g
Member Reviews