HEALTHY BLACK BEAN ENCHILADAS
I always loved enchiladas and played around with this to make it healthy. It's super yummy and very versatile - you can mix it up to your taste. You can make it a day or two in advance and then just pop it in the oven, so it's become my favorite dish to make for new parents. One time saver is you can just substitute a box of mexican-style rice for the rice and seasonings - it will still be great. You can also add more or less cheese to taste.
Provided by Dre S
Categories Mexican
Time 1h
Yield 6 enchiladas, 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large skillet over medium heat and saute onion and garlic until tender.
- Add beans, tomatoes, corn, salsa and spices, stir and bring to a simmer. Simmer uncovered for about 5 minutes or until mixture has thickened.
- Stir in rice and heat 3 more minutes.
- Warm tortillas on a skillet or by microwaving for 20 seconds.
- Spoon about 1/6 of the filling into each tortilla (this will be somewhere around 3/4 cup), sprinkle with some cheddar cheese and roll up.
- Pour a little enchilada sauce to coat the bottom of a 9x13" baking dish and place tortillas in dish and cover completely with enchilada sauce.
- Cover with foil and bake at 350 for 30 minutes, or you can refrigerate it for later.
- Garnish with some fat-free or lowfat sour cream and extra cheese if desired.
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Bless Ankunda
[email protected]I would not recommend this recipe to anyone.
Thomas Abraham
[email protected]These enchiladas were a waste of time and ingredients. They were bland, dry, and fell apart when I tried to eat them.
Sadia Lima
[email protected]The tortillas were too thick and chewy for my taste. I would recommend using thinner tortillas next time.
Konami Pes
[email protected]These enchiladas were a bit bland for my taste. I would recommend adding more spices next time.
Sanaa Nichlos
[email protected]I had some trouble rolling the enchiladas, but they still tasted great. I would recommend using a little more filling next time so that they're easier to roll.
David Atkins
[email protected]These enchiladas were a little too spicy for my taste, but I still enjoyed them. I would recommend using less chili powder next time.
Dumsile Bhembe
[email protected]I'm not a fan of black beans, but I really enjoyed these enchiladas. The flavors were well-balanced and the sauce was delicious.
M Owais
[email protected]These enchiladas are perfect for a party or potluck. They're easy to make ahead of time and they always disappear quickly.
Cory Taupari
[email protected]The sauce for these enchiladas is so flavorful. I could drink it straight from the jar!
Bimala Ghatraj
[email protected]I love that these enchiladas are made with whole wheat tortillas. It makes them a healthier option than traditional enchiladas.
Guiliano cipria
[email protected]These enchiladas are a great way to use up leftover black beans. They're also a great option for a Meatless Monday meal.
Chumanlal Rajbanshi
[email protected]I'm not a vegetarian, but I really enjoyed these black bean enchiladas. They're hearty and satisfying, and the flavors are amazing.
Saad Cheema
[email protected]These enchiladas are so easy to make and they're packed with flavor. I love that they're also healthy, so I can feel good about eating them.
yadav lalbabu
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them, even the picky eaters.
MD Habibur Habibur
[email protected]These enchiladas were a hit with my family! The black beans and vegetables were a delicious and healthy filling, and the sauce was flavorful and not too spicy.