Chili-Cheese Black Bean Enchiladas

Main Dish

Serves 6


  • Cooking spray
  • 1/2 cup onion, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (12-ounce) bag frozen soy crumbles, thawed (such as Morningstar Farms)
  • 3/4 cup bottled salsa
  • 1/3 cup (3-ounces) block-style fat-free cream cheese, softened
  • 1 cup (4-ounces) shredded reduced-fat extra sharp cheddar cheese, divided
  • 12 (6-inch) corn tortillas
  • 1 (10-ounce) can enchilada sauce

Preheat oven to 350 degrees F.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.

Stir in salsa and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar cheese. Bake at 350 degrees F. for 20 minutes or until thoroughly heated.

Serv. Size: 2 enchiladas

Amount Per Serving

Cals: 386 From Fat: 30%

Total Fat: 12.9g

Cholesterol: 17mg

Sodium: 995mg

Total Carb: 43.9g

Dietary Fiber: 10.7g

Sugars: na

Protein: 26.8g