Black Bean and Poblano Enchiladas

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 231.6
  • Total Fat: 6.2 g
  • Cholesterol: 12.7 mg
  • Sodium: 858.8 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 12.3 g
  • Protein: 23.5 g

View full nutritional breakdown of Black Bean and Poblano Enchiladas calories by ingredient
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This recipe can easily be made vegan by omitting the cheese or using a cheese substitute. This recipe can easily be made vegan by omitting the cheese or using a cheese substitute.
Number of Servings: 14


    1 7oz can chipotle in Adobo Sauce
    4 10 oz can RoTel Tomatoes & Green Chilies
    16 oz low fat cottage cheese
    14 Smart & Delicious Tortillas High Fiber Green Onion made with Whole Wheat (smaller size, 50 calories per tortilla)
    8 oz Bob's Red Mill TVP (textured veggie protein)
    1 packet taco seasoning
    16 oz dried black beans
    1 large white onion, chopped
    3 poblano peppers, chopped
    3 cloves garlic, minced
    2% shredded cheese, Mexican 4 cheese blend

    Garnish: Lettuce, tomato, sour cream, salsa, extra chipotle in adobo, fresh jalapeno and avocado, if desired


Rinse the black beans and simmer until tender (usually about 1.5 hours)

In blender or food processor add one can of RoTel Tomatoes and the chipotles in adobo. Mix until smooth. Add the rest of the tomatoes to this mix to form the enchilada sauce.

Sauté garlic, onion and peppers until tender. Add the black beans, TVP, taco seasoning, and a cup of water. Mix and simmer until TVP is rehydrated. Take off the heat and mix in the cottage cheese.

For all 14 tortillas a 14 x 9 inch and a 9 x 9 or so pan will be needed. Or you can freeze half of the filling and make this again later. Pour a thin layer of the sauce on the bottom of each pan. Add a large amount of filling to each tortilla, fold and place in pan. Top the tortillas with the rest of the sauce.

Bakte at 350 until heated through. Add shredded cheese to the top and continue to bake about 5 more minutes until melted.

Number of Servings: 14

Recipe submitted by SparkPeople user DIVAKNITTING.

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