Black Bean and Cream Cheese Enchiladas

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 458.1
  • Total Fat: 11.1 g
  • Cholesterol: 35.5 mg
  • Sodium: 1,164.3 mg
  • Total Carbs: 77.7 g
  • Dietary Fiber: 25.5 g
  • Protein: 23.7 g

View full nutritional breakdown of Black Bean and Cream Cheese Enchiladas calories by ingredient
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If you substitute corn tortillas for the flour tortillas you save 60 calories per serving. If you substitute corn tortillas for the flour tortillas you save 60 calories per serving.
Number of Servings: 5


    2 cans black beans drained
    1 can red enchilada sauce
    10 fat free tortillas
    1 small onion chopped
    2 cloves garlic minced
    1 T chili powder
    1/2 T cumin
    1/4c chopped cilantro
    salt and pepper
    4 oz neufchatel cheese cut into 20 cubes
    4 oz shredded pepper jack cheese


Spray a non stick skillet with cooking spray. Over medium heat saute the onion and garlic for 2 minutes. Add the black beans, cumin, and chili powder, salt and pepper to taste. Stir and let cook until the beans are heated through. With a potato masher mash the beans until the desired consistency. If they are too thick you may add a little chicken broth. Stir in the cilantro. Spray a 9x13 pan with cooking spray. Spoon beans into the tortillas. Place two pieces of cream cheese in each and roll up. Place seam side down in the pan. Cover the enchiladas with enchilada sauce and sprinkle with pepper jack cheese. Bake in a 350 degree oven for 15 minutes or until the cheese is melted and the sauce is bubbling. Serving size is two enchiladas.

Number of Servings: 5

Recipe submitted by SparkPeople user JENKATRON.

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