Black Bean Enchiladas Recipe

5 8 11
Black Bean Enchiladas Recipe
Black Bean Enchiladas Recipe photo by Taste of Home
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Black Bean Enchiladas Recipe

Read Reviews
5 8 11
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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 cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 cups shredded lettuce
  • 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 each place and top with two enchiladas. Serve with sour cream. Yield: 6 servings.
Originally published as Black Bean Enchiladas in Light & Tasty February/March 2001, p29

Nutritional Facts

2 enchiladas: 449 calories, 11g fat (5g saturated fat), 13mg cholesterol, 1276mg sodium, 64g carbohydrate (8g sugars, 10g fiber), 19g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 vegetable, 1/2 fat.

  • 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 cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 cups shredded lettuce
  • Sour cream
  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. Serve with sour cream. Yield: 6 servings.
Originally published as Black Bean Enchiladas in Light & Tasty February/March 2001, p29

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JessicaLott User ID: 6189151 70969
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
tgoytia User ID: 3925583 34425
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
bjsilve0 User ID: 172187 86050
Reviewed Oct. 28, 2011

"Excellent."

MY REVIEW
ericajo2001 User ID: 5000271 70967
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
CatherineBennet User ID: 3737321 34417
Reviewed Jul. 10, 2009

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

MY REVIEW
rodiern User ID: 2058908 50086
Reviewed Apr. 18, 2009

"Love this recipe - these are DIVINE!"

MY REVIEW
sandragamerson User ID: 2459956 70966
Reviewed Jan. 18, 2008

"also add enchilada sauce"

MY REVIEW
sandragamerson User ID: 2459956 70965
Reviewed Jan. 18, 2008

"try one can black beans, add corn, red pepper, can of green chili, parsley, chopped tomatoes, and veggie cheese"

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