Official Government Website
Chili-Cheese Black Bean Enchiladas
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.
6 servings
2 enchiladas
- Amount per serving
- Calories386
- % Daily Value *
- Total Fat 12.9g17%
- Cholesterol 17mg6%
- Sodium 995mg44%
- Total Carbohydrate 43.9g16%
- Dietary Fiber 10.7g39%
- Protein 26.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
Directions
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.