Black Bean and Corn Enchiladas

Black Bean and Corn Enchiladas
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 424.8
  • Total Fat: 13.4 g
  • Cholesterol: 26.7 mg
  • Sodium: 1,101.5 mg
  • Total Carbs: 57.7 g
  • Dietary Fiber: 11.0 g
  • Protein: 22.4 g

View full nutritional breakdown of Black Bean and Corn Enchiladas calories by ingredient
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Introduction

Vegetarian Enchiladas that also reheat really well; make a full batch and enjoy the leftovers! Vegetarian Enchiladas that also reheat really well; make a full batch and enjoy the leftovers!
Number of Servings: 6

Ingredients

    One Package Reduced Fat Sargento Mexican Cheese
    One Can of ACME/Albertson's Enchilada sauce (you can use salsa, I think)
    One Can Black Beans
    One Can Hunt's Diced Tomatoes with Mild Green Chiles
    One Package of Corn (can use canned or frozen)
    One Package ChiChi's (or any brand) Whole Wheat Tortillas, Fajita sized

    Cumin or other spices to taste

Directions

Preheat Oven to 350 degrees.
Grease baking pan.

Mix Black Beans and Tomatoes/Chiles together in a bowl and warm them in the microwave. Add any spices to this mixture (I put in some cumin).
Warm corn (I used one of those "steam in the bag' kinds).
Lay a tortilla on a plate, layer Black Bean/Tomato mixture, Corn, and a small amount of cheese to fill. Wrap, folding the bottom up first and then roll from one side to the other.
Lay facedown (tortilla flaps under) in the greased pan (it's okay if some ingredients fall out.
Repeat to fill pan.
Cover entirely in thin layer of enchilada sauce, followed by a thick layer of cheese.

Bake for 15 minutes. Voila!

Number of Servings: 6

Recipe submitted by SparkPeople user LETMEBEYOURSONG.

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