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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
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
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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!
Reviewed on May. 26, 2011 by jmkasprak
I kind of agree with cheeriogirl about the mushrooms not fitting, but since I love mushrooms next time I'll chop them to be the size of the beans and corn so they fit in better. Overall, a very good recipe.
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