Bean Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 oz fat free cream cheese1/2 cup sour cream3 cups salsa, separated2 cups shredded 2% cheese2 cans black beans, drained and rinsed or 1 can black beans and 1 can pinto beans2 cups frozen corn kernels1 tsp cumin1/2 tsp dried oregano1/2 tsp cayennesalt and pepper8 scallions, chopped12 flour tortillas
Preheat oven to 325 degrees.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1 cup of the salsa. Stir in 1 cup of the cheese. In a second bowl toss together the beans, corn, cumin, cayenne, salt, pepper, and ½ of the scallions. Add the bean mixture to the cheese mixture and stir to combine.
In a baking dish spread ½ cup of the salsa over the bottom. Place about 2/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for the remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top . Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake 20 to 25 minutes, until hot and bubbly. Sprinkle with the remaining scallions and serve warm (may top with sour cream)
Number of Servings: 12
Recipe submitted by SparkPeople user RMGATES.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1 cup of the salsa. Stir in 1 cup of the cheese. In a second bowl toss together the beans, corn, cumin, cayenne, salt, pepper, and ½ of the scallions. Add the bean mixture to the cheese mixture and stir to combine.
In a baking dish spread ½ cup of the salsa over the bottom. Place about 2/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for the remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top . Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake 20 to 25 minutes, until hot and bubbly. Sprinkle with the remaining scallions and serve warm (may top with sour cream)
Number of Servings: 12
Recipe submitted by SparkPeople user RMGATES.
Nutritional Info Amount Per Serving
- Calories: 294.5
- Total Fat: 7.8 g
- Cholesterol: 20.0 mg
- Sodium: 764.5 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 6.9 g
- Protein: 17.1 g
Member Reviews