Black Bean Enchiladas

Cooking Recipes Catalogue

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.

INGREDIENTS (for 6 servings):


  • 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-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
  • Cover and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each plate and top with two enchiladas. Garnish each serving with 1 tablespoon sour cream.

  • Nutritional Analysis: One serving (2 enchiladas) equals 404 calories, 9 g fat (1 g saturated), 7 mg cholesterol, 1,477 mg sodium, 60 g carbohydrate, 9 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

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