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Black Bean Veggie Enchiladas Recipe

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"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

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6 Servings
Prep: 30 min. Bake: 25 min.

Ingredients

1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons Crisco® Pure Olive Oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 teaspoon dried cilantro flakes
6 whole wheat tortillas (8 inches), warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced-fat Mexican cheese blend

Directions

In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 enchiladas.

Nutrition 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.

Black Bean Veggie Enchiladas published in Healthy Cooking October/November 2008, p55

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