BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
BLACK BEAN AND VEGGIE ENCHILADAS
Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste. These yummy enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream.
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 55m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
- Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
- Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
- Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
- Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 44.4 g, Cholesterol 30.2 mg, Fat 17.6 g, Fiber 6.6 g, Protein 18.4 g, SaturatedFat 7.4 g, Sodium 1272 mg, Sugar 6 g
BLACK AND GOLD ENCHILADAS
My sister and I pulled this recipe out of our.. er.. cupboards last winter. It is good and good for you! We used Rosarita mild enchilada sauce but shop around for a brand you like, they vary widely. Feel free to spice up the beans and onions with chile powder, cumin or other seasonings and add spicy fresh chiles if you like! But it's good as it is, too.
Provided by Alyss05
Categories Yam/Sweet Potato
Time 40m
Yield 1 8x8 inch pan, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to a boil. Add cubed sweet potatoes and cook until just fork tender. Drain and reserve.
- Drain beans if necessary.
- Saute onions in fat of your choice. When they are tender add the garlic and cook for a couple minutes. Combine onions, potatoes and beans. Season with salt if necessary. Moisten with a spoonful or so of enchilada sauce if desired.
- Heat tortillas in a griddle or oven until they are all soft.
- Moisten the bottom of the pan with sauce. Construct the enchiladas by sprinkling a little bit of cheese in each tortilla, spoon 2-4 tablespoons of filling and roll tortilla up and place in pan. Repeat until the pan is full.
- Spoon as much sauce as you want over the top. We used approximately 3/4 cup of sauce. Make sure that most of the tortilla is moistened with sauce. Sprinkle top as much cheese as you want.
- Bake at 350 until cheese is melted and everything is hot.
Nutrition Facts : Calories 498, Fat 13.6, SaturatedFat 5, Cholesterol 19.8, Sodium 441.4, Carbohydrate 75.2, Fiber 18.2, Sugar 5.3, Protein 21.7
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