Black Bean Enchiladas
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
224 kcal
-
Course
Main Course
-
Cuisine
Mexican
Black Bean Enchiladas
Report
Vegetarian enchiladas stuffed with black beans, topped with red chile sauce, and baked to perfection.
Share:
Ingredients
- 2 Tsp olive oil
- 1 oz can black beans drained
- ½ Cup finely chopped onion
- 2 Tsp chili powder
- salt and pepper to taste
- 1½ Cup Reduced-fat cheddar cheese divided use
- 8 corn tortillas
- 1 oz can red enchilada sauce
- ½ Cup diced tomatoes
- 1 Tbsp chopped cilantro
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat an 11”x7” baking dish with cooking spray.
- Heat the olive oil in a medium pan over medium-high heat. Add the onion and cook for 3-4 minutes or until softened.
- Stir in the black beans, chili powder, and salt and pepper to taste. Cook for 2-3 more minutes.
- Place the tortillas in a stack on a plate and cover with a damp paper towel. Microwave for 1 minute or until tortillas is pliable.
- Divide the black bean mixture evenly between the tortillas and top each one with 1 tablespoon of cheese.
- Roll up the tortillas and place them seam side down in the baking dish.
- Pour the enchilada sauce over the top and sprinkle the remaining cup of cheese over the sauce
- Bake for 20 minutes or until sauce is bubbling and cheese is melted
- Top with diced tomatoes and chopped cilantro, then serve.
Notes
- Nutritional facts:
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Make these Black Bean Enchiladas vegan by omitting the cheese.
- Top with avocado for extra creaminess.
- To make gluten-free, use gluten-free flour tortillas or corn tortillas.
- I used black beans but you could also use red beans in these enchiladas.
- Sharp cheddar, pepper jack, Cojita or Colby are great cheese options for these Black Bean Enchiladas
- Feel free to add whatever vegetables you would like. Any color bell pepper works great, red onion and zucchini are great options too.
- It helps if the enchiladas are packed quite tightly in the pan. If you don't have a big enough pan, it may be easier to use two smaller baking dishes rather than one large tray.
- When placing the enchiladas in the pan, make sure to place them seam side down so they stay rolled up.
- Don’t overstuff your tortillas, or they may crack and the filling will spill out.
Nutrition Information
Show Details
Calories
224kcal
(11%)
Carbohydrates
28g
(9%)
Protein
14g
(28%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
9mg
(3%)
Sodium
352mg
(15%)
Potassium
237mg
(7%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
525IU
(11%)
Vitamin C
4.3mg
(5%)
Calcium
236mg
(24%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 352mg | 15% |
| Potassium | 237mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 236mg | 24% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
