Red's Spicy Black Bean & Cheese Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 124.7
- Total Fat: 4.2 g
- Cholesterol: 10.0 mg
- Sodium: 189.0 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.6 g
- Protein: 7.1 g
View full nutritional breakdown of Red's Spicy Black Bean & Cheese Enchiladas calories by ingredient
Introduction
Yummy, healthy, spicy enchiladas! Yummy, healthy, spicy enchiladas!Number of Servings: 12
Ingredients
-
1 cup scallions
2 cup 2% shredded cheddar cheese (you can mix in lowfat cheeses as well)
1 can low salt, low fat black beans
1 can enchilada sauce
1 package corn tortillas
1 fresh lime
Tabasco sauce
Directions
Preheat oven to 375 degrees
Chop 1 cup scallions, put in bowl next to shredded cheese
In a satay pan, heat 1/4 cup of the enchilada sauce
Rub the corn tortillla into the enchilada sauce while it is in the satay pan, getting it wet on both sides (the heat makes it soft)
Fill wet corn tortilla with approximately 2-3 tbsp of cheese, black beans, and green onions
Roll filled tortilla and place in a baking dish (we used a glass one)
Drizzle the rest of the incredients (enchilada sauce, cheese, beans and onions) over the pan of enchiladas.
Sprinkle Tabasco over the enchiladas
Sprinkle with fresh lime juice
Bake 20-25 minutes, until middle is bubbling and done
Number of Servings: 12
Recipe submitted by SparkPeople user MKOPCZYN.
Chop 1 cup scallions, put in bowl next to shredded cheese
In a satay pan, heat 1/4 cup of the enchilada sauce
Rub the corn tortillla into the enchilada sauce while it is in the satay pan, getting it wet on both sides (the heat makes it soft)
Fill wet corn tortilla with approximately 2-3 tbsp of cheese, black beans, and green onions
Roll filled tortilla and place in a baking dish (we used a glass one)
Drizzle the rest of the incredients (enchilada sauce, cheese, beans and onions) over the pan of enchiladas.
Sprinkle Tabasco over the enchiladas
Sprinkle with fresh lime juice
Bake 20-25 minutes, until middle is bubbling and done
Number of Servings: 12
Recipe submitted by SparkPeople user MKOPCZYN.