Black Bean and Corn Enchiladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 261.4
- Total Fat: 6.2 g
- Cholesterol: 8.4 mg
- Sodium: 510.2 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 5.6 g
- Protein: 10.0 g
View full nutritional breakdown of Black Bean and Corn Enchiladas calories by ingredient
Number of Servings: 10
Ingredients
-
1 cup cooked barley
1 can black beans
1 cup corn kernels
1/4 cup plain yogurt
2 tbsp green onions
1/4 tsp cayenne
3/4 cup shredded cheese, divided
10 whole wheat tortillas
1 can (10 oz) enchilada sauce
Directions
Preheat the oven to 350 F. Spray a 9"x13' baking dish with cooking spray.
In a medium bowl combine barley, beans, corn, yogurt, green onions, cayenne, and 1/2 cup of the cheese.
Warm the tortillas in the microwave so they are pliable. Put 1/4 cup of the bean mixture down the center of each tortilla. Roll up and place in the baking dish seam side down. Pour the enchilada sauce over all and sprinkle with remaining cheese.
Bake for 25 minutes. Makes 10 enchiladas.
Number of Servings: 10
Recipe submitted by SparkPeople user PIKAPIKACHICK.
In a medium bowl combine barley, beans, corn, yogurt, green onions, cayenne, and 1/2 cup of the cheese.
Warm the tortillas in the microwave so they are pliable. Put 1/4 cup of the bean mixture down the center of each tortilla. Roll up and place in the baking dish seam side down. Pour the enchilada sauce over all and sprinkle with remaining cheese.
Bake for 25 minutes. Makes 10 enchiladas.
Number of Servings: 10
Recipe submitted by SparkPeople user PIKAPIKACHICK.