Easy Black Bean Enchiladas

15 55 382
Ingredients Minutes Calories
Prep Cook Servings
20 min 35 min 6
Easy Black Bean Enchiladas
Health Highlights


4 clove(s) Garlic (minced)
1 medium Yellow onion (chopped)
1 medium pepper(s) Green bell pepper (chopped)
1 tsp Cayenne pepper
1 tsp Chili powder
1 tsp Cumin
1 tsp Oregano, dried
1 tsp Black pepper
2 can (15oz) Black beans, canned (drained, rinsed)
1 1/2 cup Salsa, ready-to-serve
12 medium tortilla(s) Tortilla, corn (warmed)
1 can(s) (13oz) Diced tomatoes, canned (drained)
1 cup shredded Cheddar cheese, reduced fat (18%)
3 cup Lettuce, romaine (finely shredded)
6 tbsp Sour cream, fat free


1. Heat oven to 350°F. Lightly coat 13“ x 9” baking dish with cooking spray.

2, Coat large non-stick skillet with cooking spray and heat over medium-high heat. Cook garlic, onion, bell pepper, cayenne, chili powder, cumin, oregano, and black pepper 5 to 7 minutes or until vegetables are tender.

3. Mash beans and add to skillet with ¾ cup of the salsa. Cook 5 minutes or until heated through. Spoon ¼ cup of bean mixture onto each tortilla. Roll loosely and place seam side down in baking dish.

4. Combine tomatoes and remaining ¾ cup salsa and pour over enchiladas. Sprinkle with cheese. Bake 15 to 20 minutes or until hot.

5. Divide lettuce among 6 plates. Top lettuce with 2 enchiladas and 1 Tbsp. of the sour cream.

Nutrition Facts

Per Portion

Calories 382
Calories from fat 64
Calories from saturated fat 27.3
Total Fat 7.1 g
Saturated Fat 3.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 1.7 g
Cholesterol 16.6 mg
Sodium 1242 mg
Potassium 1073 mg
Total Carbohydrate 68 g
Dietary Fiber 17.9 g
Sugars 5.4 g
Protein 20.7 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 0.8
Milk Alternative 0.7
Vegetables 3.1

Energy sources


Meal Type(s)