Enchiladas in a white dish with shredded cheese.

Cheese Enchiladas

Maine SNAP-Ed

Ingredients 

  • 1 15 oz can Black Beans Rinsed and drained
  • 1/4 cup Salsa
  • 3/4 cup Shredded Cheese
  • 4 10" Whole Wheat Tortillas
  • 1/2 can Enchilada Sauce
  • 3/4 cup Corn Frozen or canned, drained
  • Cooking Spray

Equipment

  • 9×13-inch Baking Dish
  • Oven

Instructions

  • Preheat oven to 350 degrees. Lightly oil or spray a 9 x 13-inch baking dish.
  • Mix beans, salsa, corn, and half of the cheese together in a bowl.
  • Spoon about 1/2 cup of the bean mixture onto each tortilla.
  • Roll the tortilla and place seam-side down in baking dish.
  • Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
  • Bake for 15-20 minutes, or until hot. Refrigerate leftovers within 2 hours.

Notes

  • This dish can be prepared in a microwave safe dish. Prepare as above and cook on HIGH in the microwave for 7-10 minutes or until steaming hot. Covering the dish will reduce spattering.
  • Substitute pinto beans or kidney beans for the black beans. Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Nutrition

Nutrition Facts
Cheese Enchiladas
Serving Size
 
0.5 Enchilada
Amount per Serving
Calories
 
63
Calories from Fat 0
% Daily Value*
Cholesterol
 
8
mg
3
%
Sodium
 
123
mg
5
%
Potassium
 
29
mg
1
%
Carbohydrates
 
17
g
6
%
Protein
 
5
g
10
%
Vitamin A
 
110
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
56
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Beans, Corn, Enchilada Sauce, Salsa, Shredded Cheese, Wheat Flour Tortillas