Black Bean And Vegetable Enchiladas

Course : Enchiladas
Serves: 12 enchiladas
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1 spray vegetable cooking spray
2 cans black beans -- , (16 ounces each) rinsed and drained
1 cup chopped onion
1 medium green pepper -- chopped
2 tablespoons vegetable broth
2 cups picante sauce
12 medium corn tortillas
1 cup chopped tomatoes
1/2 cup reduced-fat shredded cheddar cheese
1/2 cup reduced-fat shredded mozzarella cheese
3 cups shredded lettuce
1 Cup light sour cream -- for garnish

Preparation / Directions:

Preheat oven to 350øF and coat a 9" x 13" baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or in a blender or food processor; set aside. Saut‚ the onion and green pepper in the vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante sauce, the mashed beans, and the can of whole beans. Stir the mixture and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. combine the remaining cup of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 minutes. Uncover, sprinkle with cheeses and bake, uncovered, for 5 more minutes. To serve, place 1/2 cup of lettuce on each plate and top with two enchiladas. Garnish with sour cream, if desired. Preparation time: 15 minutes Cooking time: 20 minutes


Nutritional Information:

Calories: 298 Carbohydrate: 59 g Protein: 15 g Fat: 5 g Saturated fat: 2 g Sodium: 807 mg Fiber: 12 g Serving size: 1 1/3 cups

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