Healthy Black Bean Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
6 enchiladas
- Serves:
- 6
ingredients
- 1⁄2 tablespoon olive oil
- 1⁄2 onion, chopped
- 3 garlic cloves, minced
- 1 (15 ounce) can black beans, rinsed
- 1 (14 ounce) can diced tomatoes and green chilies (do not drain)
- 1 (10 ounce) can Mexican-style corn (or frozen corn)
- 1⁄2 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups cooked brown rice
- 6 whole wheat tortillas
- 6 ounces shredded cheddar cheese
- 6 ounces canned enchilada sauce (green or red)
- fat free sour cream (optional)
directions
- Heat oil in large skillet over medium heat and saute onion and garlic until tender.
- Add beans, tomatoes, corn, salsa and spices, stir and bring to a simmer. Simmer uncovered for about 5 minutes or until mixture has thickened.
- Stir in rice and heat 3 more minutes.
- Warm tortillas on a skillet or by microwaving for 20 seconds.
- Spoon about 1/6 of the filling into each tortilla (this will be somewhere around 3/4 cup), sprinkle with some cheddar cheese and roll up.
- Pour a little enchilada sauce to coat the bottom of a 9x13" baking dish and place tortillas in dish and cover completely with enchilada sauce.
- Cover with foil and bake at 350 for 30 minutes, or you can refrigerate it for later.
- Garnish with some fat-free or lowfat sour cream and extra cheese if desired.
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