Chili-Cheese Black Bean Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 448.1
- Total Fat: 15.0 g
- Cholesterol: 23.3 mg
- Sodium: 1,792.4 mg
- Total Carbs: 59.6 g
- Dietary Fiber: 10.2 g
- Protein: 20.8 g
View full nutritional breakdown of Chili-Cheese Black Bean Enchiladas calories by ingredient
Introduction
So tasty, you'll never miss the meat! So tasty, you'll never miss the meat!Number of Servings: 6
Ingredients
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* Cooking spray
* 1/2 cup chopped onion
* 1/2 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 1/2 teaspoon chili powder
* 2 garlic cloves, minced
* 1 (15-ounce) can black beans, rinsed and drained
* 1 box (4 patties) Morningstar Farms Spicy Black Bean Burgers, thawed and chopped
* 3/4 cup bottled salsa
* 1/3 cup Phily Cooking Cream - Santa Fe Blend
* 1 cup (4 ounces) shredded Mexican Cheese Blend
* 12 (6-inch) flour tortillas
* 1 (15-ounce) can red enchilada sauce
Directions
* Preheat oven to 350°.
* Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and burgers, and cook 2 minutes, stirring mixture frequently.
* Stir in salsa, and cook 1 minute. Remove from heat, and add cooking creme and 1/2 cup cheese, stirring until cheese melts.
* Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.
Serving Size: 6 servings - Serving Size: 2 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user ASTRIEL1.
* Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and burgers, and cook 2 minutes, stirring mixture frequently.
* Stir in salsa, and cook 1 minute. Remove from heat, and add cooking creme and 1/2 cup cheese, stirring until cheese melts.
* Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.
Serving Size: 6 servings - Serving Size: 2 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user ASTRIEL1.
Member Ratings For This Recipe
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