Black Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 419.6
  • Total Fat: 7.7 g
  • Cholesterol: 7.5 mg
  • Sodium: 1,394.9 mg
  • Total Carbs: 64.7 g
  • Dietary Fiber: 25.7 g
  • Protein: 27.0 g

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


    1 onion, chopped
    1 medium green pepper, chopped
    1 medium/large zucchini, shredded
    1 cup shredded carrots
    2 to 3 cloves garlic, minced
    2 Tbs. chicken broth
    2 (15 oz) cans black beans, drained and rinsed
    1 ½ cups picante sauce or salsa
    2 tsp. chili powder
    1 tsp. salt
    12 low carb tortilla
    3 to 4 medium tomatoes, chopped
    2 tsp. chili powder
    ½ cup shredded cheddar cheese
    ½ cup shredded mozzarella cheese


In a non-stick skillet, cook and stir the onion and green pepper, zucchini, carrots, and garlic in chicken broth for 2 to 3 minutes. Mash 1 can black beans and add to skillet with ¾ cup picante sauce and the rest of the beans along with the chili powder and salt. Heat through. Spoon mixture into tortillas and roll up. Place in a 9 x 13 baking dish (coated with non stick spray).

Combine tomatoes, chili powder and picante sauce and spoon over enchiladas. Cover with foil and bake at 350º for 15 minutes. Uncover and sprinkle with cheese and bake 5 more minutes or until cheeses have melted.

Number of Servings: 6

Recipe submitted by SparkPeople user UTAHNATALIE.

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