Black Bean Veggie Enchiladas

Name: Black Bean Veggie Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 enchiladas.
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

I created this vegetarian enchiladas 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

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

Directions

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.
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.
Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts

1 each: 292 calories, 8g fat (2g saturated fat), 10mg cholesterol, 759mg sodium, 43g carbohydrate (4g sugars, 6g fiber), 13g protein.

Originally published as Black Bean Vegetable Enchiladas in Healthy Cooking October/November 2008

Reviews

My Review

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Average Rating:

TerryLaPorte

Oct 15, 2016

Excellent! Flavorful & healthy. Followed the recipe to the letter. Next time, though, I will use a little more enchilada sauce.
grandmascooking22

Sep 12, 2016

This recipe is so good and a healthier version of most! The wheat tortillas give it a fresh different taste. Who says you can't have enchiladas and still watch your diet?
kblackbird

Nov 5, 2014

I added salsa and fresh cilantro to the filling, and additional enchilada sauce over the top. Yummy!
msglawatz22

Jul 18, 2014

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

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.
Hayleenana

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!
kerrynjames

Aug 7, 2013

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

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.
ShawnyD

Feb 23, 2013

The whole family enjoyed this! Will try suggested variations to change things up. It's a keeper.
sporksrun

Sep 8, 2012

I love how easy and healthy it is for you. My whole family enjoyed it. I too took out the mushrooms and replaced it with a red pepper.