Black Bean and Cheese Enchiladas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen
Ingredients
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1 large onion, chopped
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1 medium green pepper, chopped
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2 tablespoons chicken or vegetable broth
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2 cans (15 ounces each ) black beans, rinsed and drained, divided
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1-1/2 cups picante sauce, divided
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12 flour tortillas (6 inches)
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2 medium tomatoes, chopped
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1/2 cup shredded cheddar cheese
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1/2 cup shredded part-skim mozzarella cheese
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3 cups shredded lettuce
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Sour cream
Directions
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1.
Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through.
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2.
Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
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3.
Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.
Nutrition Facts
2 enchiladas: 442 calories, 12g fat (5g saturated fat), 15mg cholesterol, 1261mg sodium, 63g carbohydrate (7g sugars, 10g fiber), 17g protein.
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