Bean Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 294.5
- Total Fat: 7.8 g
- Cholesterol: 20.0 mg
- Sodium: 764.5 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 6.9 g
- Protein: 17.1 g
View full nutritional breakdown of Bean Enchiladas calories by ingredient
Introduction
This recipe makes quite a bit, but the extras freeze very well. This recipe makes quite a bit, but the extras freeze very well.Number of Servings: 12
Ingredients
-
8 oz fat free cream cheese
1/2 cup sour cream
3 cups salsa, separated
2 cups shredded 2% cheese
2 cans black beans, drained and rinsed or 1 can black beans and 1 can pinto beans
2 cups frozen corn kernels
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp cayenne
salt and pepper
8 scallions, chopped
12 flour tortillas
Directions
Preheat oven to 325 degrees.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1 cup of the salsa. Stir in 1 cup of the cheese. In a second bowl toss together the beans, corn, cumin, cayenne, salt, pepper, and ½ of the scallions. Add the bean mixture to the cheese mixture and stir to combine.
In a baking dish spread ½ cup of the salsa over the bottom. Place about 2/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for the remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top . Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake 20 to 25 minutes, until hot and bubbly. Sprinkle with the remaining scallions and serve warm (may top with sour cream)
Number of Servings: 12
Recipe submitted by SparkPeople user RMGATES.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1 cup of the salsa. Stir in 1 cup of the cheese. In a second bowl toss together the beans, corn, cumin, cayenne, salt, pepper, and ½ of the scallions. Add the bean mixture to the cheese mixture and stir to combine.
In a baking dish spread ½ cup of the salsa over the bottom. Place about 2/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for the remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top . Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake 20 to 25 minutes, until hot and bubbly. Sprinkle with the remaining scallions and serve warm (may top with sour cream)
Number of Servings: 12
Recipe submitted by SparkPeople user RMGATES.