Black Bean And Vegetable Enchiladas

Black Bean And Vegetable Enchiladas

Serves: 1
 
 
Bean Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Black Bean And Vegetable Enchiladas, you'll need:
  • vegetable cooking spray
  • 2 cans black beans -- (16 ounces each) rinsed & drained
  • 1 cup chopped onion
  • 1 green pepper chopped
  • 2 tbsp vegetable broth
  • 2 cups picante sauce
  • 12 medium corn tortillas
  • 1 cup chopped tomatoes
  • 1/2 cup reduced-fat shredded cheddar cheese
  • 1/2 cup reduced-fat shredded mozzarella cheese
  • 3 cups shredded lettuce light sour cream for garnish

Method

  • Preheat oven to 350F and coat a 9" x 13" baking pan with vegetable cooking spray
  • Mash one can of the beans with a spoon or in a blender or food processor; set aside
  • Saute the onion and green pepper in the vegetable broth until tender about 2 to 3 minutes
  • Add 1 cup picante sauce to the mashed beans and the can of whole beans
  • Stir the mixture and heat thoroughly
  • Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up
  • Place the tortillas seam-side down in the baking pan
  • Combine the remaining cup of picante sauce and the tomatoes; spoon over enchiladas
  • Cover with foil and bake for 15 minutes
  • Uncover sprinkle with cheeses and bake uncovered for 5 more minutes
  • To serve place 1/2 cup of lettuce on each plate and top with two enchiladas
  • Garnish with sour cream if desired.
Nutritional Facts (Per Serving)
No nutritional facts available.
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