Directions:
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add cumin and chili powder; sauté 1 minute. Stir in corn and the next 5 ingredients (corn through beans). Partially cover, and cook 10 minutes or until most of liquid evaporates. Remove from heat; mash beans.
- Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place enchiladas in a 13 x 9-inch baking dish coated with cooking spray. Spoon Fresh Tomato Salsa over enchiladas; cover and bake at 350° for 20 minutes or until thoroughly heated. Serve with sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.51 Kcal (1095 kJ) | ||
| Calories from fat | 70.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.87g | 12% | |
|---|---|---|---|
| Cholesterol | 5.34mg | 2% | |
| Sodium | 315.07mg | 13% | |
| Potassium | 396.12mg | 8% | |
| Total Carbs | 42.96g | 14% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 6.26g | 25% | |
| Protein | 7.2g | 14% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 95mg | 10% | |
| Amount Per 100 g | |||
| Calories | 137.67 Kcal (576 kJ) | ||
| Calories from fat | 37.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 12% | |
|---|---|---|---|
| Cholesterol | 2.81mg | 2% | |
| Sodium | 165.86mg | 13% | |
| Potassium | 208.53mg | 8% | |
| Total Carbs | 22.61g | 14% | |
| Sugars | 2.09g | 16% | |
| Dietary Fiber | 3.29g | 25% | |
| Protein | 3.79g | 14% | |
| Vitamin C | 2.3mg | 7% | |
| Iron | 0.8mg | 8% | |
| Calcium | 50mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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