Black Bean Enchiladas Recipe
Black Bean Enchiladas Recipe photo by Taste of Home

Black Bean Enchiladas Recipe

Publisher Photo
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. —Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons chicken or vegetable broth
  • 2 cans (15 ounces each) black beans, rinsed and drained, divided
  • 1-1/2 cups picante sauce, divided
  • 12 flour tortillas (6 inches)
  • 2 medium tomatoes, chopped
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 cups shredded lettuce
  • 6 tablespoons fat-free sour cream

Nutritional Facts

One serving (2 enchiladas) equals 404 calories, 9 g fat (1 g saturated fat), 7 mg cholesterol, 1,477 mg sodium, 60 g carbohydrate, 9 g fiber, 21 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 vegetable, 1/2 fat.

Directions

  1. In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through.
  2. Spoon 1/4 cup mixture 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.
  3. Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Garnish each serving with 1 tablespoon sour cream. Yield: 6 servings.
Originally published as Black Bean Enchiladas in Light & Tasty February/March 2001, p29

Nutritional Facts

One serving (2 enchiladas) equals 404 calories, 9 g fat (1 g saturated fat), 7 mg cholesterol, 1,477 mg sodium, 60 g carbohydrate, 9 g fiber, 21 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 vegetable, 1/2 fat.

Reviews for Black Bean Enchiladas

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 7, 2014

"I recommend this to anyone who is trying to eat healthier! It was filling and great the next day at lunch. I added some red peppers to the pan as well because we like them so much."

MY REVIEW
Reviewed Jan. 7, 2012

"Its really hard to find recipes that my kids enjoy especially healthy ones. Its easy to make and I often make enough for two nights."

MY REVIEW
Reviewed Oct. 28, 2011

"Excellent."

MY REVIEW
Reviewed Nov. 19, 2010

"very tasty. didn't even miss the meat. we thought they needed more sauce on top, though, so served with salsa in addition to sour cream. next time will use more picante sauce before baking."

MY REVIEW
Reviewed Jul. 10, 2009

"This is my favorite recipe. I make it ever time I do my OAMC. YUMMY!"

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