Black Bean Veggie Enchiladas Recipe

Black Bean Veggie Enchiladas Recipe photo by Taste of Home

Read reviews (13)

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

[X]

Rate Black Bean Veggie Enchiladas Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Black Bean Veggie Enchiladas Recipe

Prep: 30 min. Bake: 25 min.

Yield: 6 Servings

30 25 55

Ingredients

1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons 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.

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