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
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
-
Step1Heat 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.
-
Step2Spread 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.
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Step3Bake 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
4Tips from the Betty Crocker Kitchens
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