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Black Bean and Corn Enchiladas
I created this recipe one night when we were in the mood for enchiladas but didn't want 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, Northville, Michigan
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 chiles
- 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
- Optional: Minced fresh cilantro and chopped tomatoes
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, chiles, taco seasoning and cilantro; cook until heated through, 2-3 minutes.
- 2. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce and cheese.
- 3. Bake, uncovered, at 350° until heated through, 25-30 minutes. Garnish with cilantro and tomatoes if desired.
Nutrition Facts
1 each: 292 calories, 8g fat (2g saturated fat), 10mg cholesterol, 759mg sodium, 43g carbohydrate (4g sugars, 6g fiber), 13g protein.
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