Black Bean Enchiladas Recipe

Black Bean Enchiladas Recipe photo by Taste of Home

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My family loves this recipe and so do I. It's quick and easy, so it's great for busy schedules. You can heat up the enchiladas as kids come and go. —Wendy Stenman

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Black Bean Enchiladas Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1 can (16 ounces) vegetarian refried beans
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches), warmed
2 medium tomatoes, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded reduced-fat Mexican cheese blend
3 cups shredded lettuce
6 tablespoons fat-free sour cream

Directions

In a nonstick skillet, saute onion and green pepper in oil for 2-3 minutes or until tender. Add the refried beans, black beans and 3/4 cup picante sauce; heat through.
Spoon 1/4 cupful 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.
Place 1/2 cup lettuce on each plate and top with two enchiladas. Serve with sour cream. Yield: 6 servings.

Nutritional Facts 1 serving (2 each) equals 434 calories, 13 g fat (3 g saturated fat), 16 mg cholesterol, 1,303 mg sodium, 60 g carbohydrate, 8 g fiber, 20 g protein.

Originally published as Black Bean Enchiladas in Test Kitchen Favorites 2004 , p182