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

Black Bean Veggie Enchiladas Recipe

Read Reviews (18)
4.67 18
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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, Centennial, Colorado
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 enchiladas.
Originally published as Black Bean Veggie Enchiladas in Healthy Cooking October/November 2008, p55

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.

Reviews for Black Bean Veggie Enchiladas(18)

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 18, 2014

Delicious! After baking I topped the enchiladas with sour cream, fresh cilantro (also fresh cilantro inside the enchiladas) and avocado.

MY REVIEW
Reviewed Mar. 31, 2014

This recipe was good. I added sweet potatoes, fresh cilantro and used salsa instead of the enchilada sauce. We used more cheese and sauce than the recipe called for. I think this is a good basic recipe that we will use many variations on. We served this recipe with sour cream.

MY REVIEW
Reviewed Sep. 1, 2013

I used more enchilada sauce, and more cheese and covered while baking. But, a total hit, and I'll keep this one!

MY REVIEW
Reviewed Aug. 7, 2013

I didn't love this recipe. We found it to be a bit dry and lacking in flavor.

MY REVIEW
Reviewed Jun. 7, 2013

Good recipe. The next time I make this dish I will use fresh cilantro, add some cubes chicken and cover the enchiladas before baking. Garnish with shredded lettuce. This is a really good basic recipe for those watching their weight.

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