Go Back
–+ servings
A white baking dish of enchiladas topped with cheese
Print

Easy Cheesy Enchiladas

Course Main Course
Keyword Black Beans, Corn, Enchilada Sauce, Salsa, Shredded Cheese, Whole Wheat Tortillas
Cooking Method Oven
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Calories 155kcal
Author Maine SNAP-Ed

Equipment

  • Oven
  • Baking Dish 9x13
  • Mixing Bowl

Ingredients

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

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

Calories: 155kcal | Carbohydrates: 22g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 263mg | Potassium: 171mg | Fiber: 5g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg