A white baking dish of enchiladas topped with cheese

Easy Cheesy Enchiladas

Maine SNAP-Ed

Ingredients 

  • 2 cans Black Beans Drained and rinsed
  • ½ cup Salsa
  • cups Corn Frozen or canned
  • cups Shredded Cheese Low-fat
  • 8 Whole Wheat Tortillas
  • 1 can Enchilada Sauce 15 ounces

Equipment

  • Oven
  • Baking Dish 9×13
  • Mixing Bowl

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
Easy Cheesy Enchiladas
Amount per Serving
Calories
 
155
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
8
mg
3
%
Sodium
 
263
mg
11
%
Potassium
 
171
mg
5
%
Carbohydrates
 
22
g
7
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
105
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Beans, Corn, Enchilada Sauce, Salsa, Shredded Cheese, Whole Wheat Tortillas