Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites.
Black Bean Enchiladas
- Prep Time 20 min
- Total 55 min
- Servings 10
- Ingredients 10
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion (1 medium)
- 1 teaspoon ground cumin
- 1 cup frozen whole kernel corn, thawed
- 3/4 cup thick & chunky medium salsa
- 1 can (15 oz) Progresso™ black beans, rinsed and drained
- 2 cups shredded Monterey Jack cheese (8 oz)
- 10 corn tortillas (6 inch)
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- Chopped avocado, black olives, sour cream and cilantro, if desired
Instructions
-
Step1Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
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Step2On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
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Step3Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.
Nutrition
220
Calories
9g
Total Fat
9g
Protein
25g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Enchilada
- Calories
- 220
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 480mg
- 20%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 2g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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