Read reviews (14)
Rate recipe
"I created this recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite!" Nicole Barnett - Aurora, Colorado
This recipe is:
Healthy
Nutritional Facts 1 enchilada equals 292 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 759 mg sodium, 43 g carbohydrate, 6 g fiber, 13 g protein.
Originally published as Black Bean Veggie Enchiladas in Healthy Cooking October/November 2008, p55
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 07, 2013 by Longshadow
Good recipe. The next time I make this dish I will use fresh cilantro, add some cubes chicken and cover the enchiladas before baking. Garnish with shredded lettuce. This is a really good basic recipe for those watching their weight.
Reviewed on Feb. 23, 2013 by ShawnyD
The whole family enjoyed this! Will try suggested variations to change things up. It's a keeper.
Reviewed on Sep. 08, 2012 by sporksrun
I love how easy and healthy it is for you. My whole family enjoyed it. I too took out the mushrooms and replaced it with a red pepper.
Reviewed on Jun. 20, 2012 by loramo
I made this recipe almost as written but omitted the mushrooms, and added some spinach (a box of frozen, chopped - I unthawed and drained before adding). It turned out delicious and the whole family (including my picky 8-year-old son and 4-year-old twin daughters) ate it! This was great because I'm always trying to sneak more veggies into my kids' diets! I used some plain yogurt as "sour cream" that people could add if they wanted. My kids asked if we could have this again for dinner tomorrow :)
Reviewed on Jun. 10, 2012 by cflikkema
Delicious! My 12 year old, who's vegetarian, gave this recipe a thumbs up. I left out the mushrooms and used fresh cilantro. Will make this over and over!
Reviewed on May. 17, 2012 by vaughnlulu
I made this for Mother's Day because my mother-in-law is a vegetarian and it was so easy and so delicious! This one is a keeper.
Reviewed on Apr. 12, 2012 by nadinelc
This was excellent. My young ones even liked them. I substituted and second type of bean for the mushrooms. Great flavor.
Reviewed on Feb. 06, 2012 by Shiney182
So quick and yummy I skipped the chilies to make it a little less spicy for myself and my daughter.
Reviewed on Nov. 07, 2011 by Grandma2kjm
Superb flavor. Skipped mushrooms & cilantro flakes; didn't miss them. Very easy to make. Had orange pepper, not green; was tasty. Added chopped olives to the top before baking; topped with light sour cream on top after baking. Also made Calico Corn Cakes as the side for the meal. WOW. Perfect duet; mellow, rich flavor. Will make pair again! Try it!
Reviewed on Jul. 27, 2011 by lizg2
Very good! I used corn tortillas and left out the mushrooms, put a little cheese inside each enchilada before rolling them, and increased the sauce to 1 cup, topping it with a chopped green onion berfore baking. My husband loved them, and he's the "where's the meat?" type. He didn't even miss it. Very tasty!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013