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Black Bean Enchiladas

 Black Bean Enchiladas
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
6 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
  • 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.
  • Cover and bake at 350° for 15 minutes. Uncover; sprinkle with
  • cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on

2 of 2

Black Bean Enchiladas (continued)

Directions (continued)

  • each place and top with two enchiladas. Garnish each serving with 1
  • tablespoon sour cream. Yield: 6 servings.
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.