black bean enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 potatoes, diced and cooked1 can diced tomatoes1 can black beans1 tbsp olive oil3 cloves garlic1/2 yellow onion, chopped1/2 cup frozen cornany other veggies you want, choppedcumin (preferably freshly crushed)chili powdercayenne powdercrushed red peppersalt about 16 6" corn tortillas2 cans enchilada sauce3 oz. chedder or jack cheese (or whatever you like)
You will need a decent sized baking dish. I use a 9 1/2 X 13 glass cake pan, plus a smaller one for the overflow! sometimes I make the first pan, we eat, then I make and pack the rest for out lunches for the rest of the week. That works out well.
Boil diced potatoes. Saute garlic and onion in olive oil, add a fake meat here, if you'd like. Add frozen corn, tomatoes, cumin, red pepper, salt, and chili powder to taste (or use a taco blend) and add rest of veggies, including cooked potatoes. bring mixture to simmer for about 10 minutes and spoon into corn tortillas. roll each one and place into baking pan, seam down. pour enchilada sauce on top of enchiladas, add cheese, and bake at 350 for about 15 minutes. and makes about 15 small enchiladas.
Number of Servings: 8
Recipe submitted by SparkPeople user SULTRYQ42.
Boil diced potatoes. Saute garlic and onion in olive oil, add a fake meat here, if you'd like. Add frozen corn, tomatoes, cumin, red pepper, salt, and chili powder to taste (or use a taco blend) and add rest of veggies, including cooked potatoes. bring mixture to simmer for about 10 minutes and spoon into corn tortillas. roll each one and place into baking pan, seam down. pour enchilada sauce on top of enchiladas, add cheese, and bake at 350 for about 15 minutes. and makes about 15 small enchiladas.
Number of Servings: 8
Recipe submitted by SparkPeople user SULTRYQ42.
Nutritional Info Amount Per Serving
- Calories: 342.2
- Total Fat: 10.1 g
- Cholesterol: 11.2 mg
- Sodium: 755.8 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 9.9 g
- Protein: 12.2 g
Member Reviews