Black Bean and Corn Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 416.6
  • Total Fat: 8.0 g
  • Cholesterol: 9.9 mg
  • Sodium: 1,186.0 mg
  • Total Carbs: 72.5 g
  • Dietary Fiber: 16.3 g
  • Protein: 18.1 g

View full nutritional breakdown of Black Bean and Corn Enchiladas calories by ingredient
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Number of Servings: 6


    2 15oz cans black beans, rinsed and drained
    2 c. frozen corn
    1/3 c. sliced scallions
    1 large tomato chopped
    c. plus 2 T. chopped cilantro
    1 t. dried oregano
    t. cumin
    20oz can enchilada sauce
    12 corn tortillas
    c. shredded cheddar


Preheat oven to 375. In large skillet, combine black beans, corn, scallions and tomatoes. Bring to simmer over med high heat. Add 1/3 c. cilantro, oregano and cumin. Cook until thickened, 4-5 min. Remove from heat. Microwave tortillas for 1 min to soften. Dip tortillas in sauce to coat and spread with c. bean mixture. Roll and place seam side down in baking dish. Spoon remaining filling over and cover with sauce. Sprinkle with cheese and bake uncovered 15 min. Sprinkle with remaining cilantro and serve.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user IRISHVEG1.

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