Black Bean Veggie Enchiladas |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I created this recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! Ingredients:
1 small onion, chopped |
1 small green pepper, chopped |
1/2 cup sliced fresh mushrooms |
2 teaspoons olive oil |
1 garlic clove, minced |
1 can (15 ounces) black beans, rinsed and drained |
3/4 cup frozen corn, thawed |
1 can (4 ounces) chopped green chilies |
2 tablespoons reduced-sodium taco seasoning |
1 teaspoon dried cilantro flakes |
6 whole wheat tortillas (8 inches), warmed |
1/2 cup enchilada sauce |
3/4 cup shredded reduced-fat mexican cheese blend |
Directions:
1. In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through.
2. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese.
3. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 enchiladas.
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