Black Bean and Corn Enchiladas
Servings 6
Calories 454kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 1 medium bell pepper, red
- 1 clove garlic
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, dried
- 15 ounce black beans, canned
- 1 cup corn, frozen
- 1/3 cup salsa
- 1/4 cup sour cream
- 1/8 teaspoon salt
- 2 cup enchilada sauce
- 6 medium tortilla, whole wheat
- 2/3 cup cheddar cheese, shredded
Toppings
- 1/3 cup salsa
- 1/4 cup sour cream
- 1 medium avocado
Serve With
- 2 cup grapes
Instructions
- Preheat oven to 350° F. Heat oil in a large sauté pan or skillet.
- Dice onion and pepper; add to hot skillet and cook for 1-2 minutes. Mince garlic and add to skillet, along with cumin and oregano; continue cooking until onions and peppers are soft.
- Drain and rinse can of black beans; add about 1/2 to the skillet.
- Mash the remaining beans with a potato masher or the back of a fork, then add to the skillet as well, along with corn and 1/3 cup salsa. Cook until heated through.
- Stir in 1/4 cup sour cream and salt to taste (if desired).
- Spread about 1/2 cup of the enchilada sauce over the bottom of a baking dish.
- Lay out tortillas one at a time on top of sauce. Spoon the vegetable mixture evenly into the center of each tortilla, then roll up tightly leaving the ends open; place seam down in the pan.
- Pour the remaining enchilada sauce over the enchiladas, using more or less according to preference.
- Bake for 10 minutes, then sprinkle with shredded cheese and bake another 10 minutes until cheese is melted and bubbly.
- Top with salsa, sour cream, and avocado slices; serve grapes on the side.
Nutrition
Calories: 454kcal | Carbohydrates: 61g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 1530mg | Fiber: 16g | Sugar: 20g