Black Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 380.4
  • Total Fat: 14.4 g
  • Cholesterol: 24.0 mg
  • Sodium: 1,229.4 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 16.5 g

View full nutritional breakdown of Black Bean Enchiladas calories by ingredient
Submitted by:


yummy and vegetarian yummy and vegetarian
Number of Servings: 5


    1 cup Beans, black
    .5 cup, strips Green Peppers (bell peppers)
    .5 cup, chopped Onions, raw
    100 grams Cilantro, raw
    2 tsp Garlic
    1.25 cup La Victoria Enchilada Sauce
    .5 cup Green Chili Peppers, canned
    1.5 cup Kraft 2% Shredded Cheddar Cheese
    10 serving Guerrero Small Flour Tortilla - 1 each


For Vegans - either remove cheese or substitute vegan shredded cheese.


Drain and pat dry black beans. on a greased baking sheet, roast in oven on 425 degrees for about 15 - 20 minutes or until they pop open and are slightly firm. slice and sauté peppers and onions. Mix peppers, onions, garlic and cilantro in a bowl and set aside. In a separate bowl combine enchilada sauce and green chilis. Pour about 1/2 enchilada sauce in casserole or baking dish. Spread evenly over bottom of pan. Fill each tortilla with 2-3 spoonful's of bean mixture and top with 2 pinches of shredded cheese. Roll each tortilla tightly and place in baking dish, folded side DOWN. Once all tortillas are filled and in baking dish, top with remaining enchilada sauce and remaining cheese. bake in oven on 425 for about 25-30 minutes or until cheese is melted and edges are crispy.

Serving Size: 2 enchiladas

Number of Servings: 5

Recipe submitted by SparkPeople user MANHARDTL8.

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