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Black Bean Enchiladas Recipe

Black Bean Enchiladas Recipe photo by Taste of Home

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Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. —Test Kitchen

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Diabetic Friendly

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Black Bean Enchiladas Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
6 tablespoons fat-free sour cream

Directions

In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through.
Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Garnish each serving with 1 tablespoon sour cream. Yield: 6 servings.

Nutritional Analysis: One serving (2 enchiladas) equals 404 calories, 9 g fat (1 g saturated fat), 7 mg cholesterol, 1,477 mg sodium, 60 g carbohydrate, 9 g fiber, 21 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 vegetable, 1/2 fat.

Originally published as Black Bean Enchiladas in Light & Tasty February/March 2001, p29

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Reviews for Black Bean Enchiladas

Black Bean Enchiladas

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Reviewed on Jan. 07, 2012 by tgoytia

Its really hard to find recipes that my kids enjoy especially healthy ones. Its easy to make and I often make enough for two nights.

Reviewed on Oct. 28, 2011 by bjsilve0

Excellent.

Reviewed on Nov. 19, 2010 by ericajo2001

very tasty. didn't even miss the meat. we thought they needed more sauce on top, though, so served with salsa in addition to sour cream. next time will use more picante sauce before baking.

Reviewed on Jul. 10, 2009 by CatherineBennet

This is my favorite recipe. I make it ever time I do my OAMC. YUMMY!

Reviewed on Apr. 18, 2009 by rodiern

Love this recipe - these are DIVINE!

Reviewed on Jan. 18, 2008 by sandragamerson

also add enchilada sauce

Reviewed on Jan. 18, 2008 by sandragamerson

try one can black beans, add corn, red pepper, can of green chili, parsley, chopped tomatoes, and veggie cheese