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Enchiladas in a white dish with shredded cheese.
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Cheese Enchiladas

Course Main Course
Keyword Black Beans, Corn, Enchilada Sauce, Salsa, Shredded Cheese, Wheat Flour Tortillas
Dietary Need Vegetarian
Cooking Method Oven
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 63kcal
Author Maine SNAP-Ed

Equipment

  • 9x13-inch Baking Dish
  • Oven

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

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

Serving: 0.5Enchilada | Calories: 63kcal | Carbohydrates: 17g | Protein: 5g | Cholesterol: 8mg | Sodium: 123mg | Potassium: 29mg | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 56mg