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Black Bean and Corn Enchiladas

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By Betty Crocker Kitchens
Updated Oct 19, 2016
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Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.

Black Bean and Corn Enchiladas

  • Prep Time 30 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 can (15 oz) black beans, rinsed, drained
  • 1 can (11 oz) whole kernel corn, red and green peppers, undrained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 2 cups shredded Colby-Monterey Jack cheese (8 oz)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 8 flour tortillas (6 to 7 inch)*
  • Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
  • Step 
    2
    Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  • Step 
    3
    Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

Nutrition

600 Calories
23g Total Fat
30g Protein
76g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
13g
64%
Trans Fat
1g
Cholesterol
55mg
19%
Sodium
1460mg
61%
Potassium
840mg
24%
Total Carbohydrate
76g
25%
Dietary Fiber
12g
48%
Sugars
10g
Protein
30g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
60%
60%
Iron
35%
35%
Exchanges:
4 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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