Chili-Cheese Black Bean Enchiladas

cooking spray

½ cup onion, chopped

½ tsp ground cumin

½ tsp dried oregano

½ tsp chili powder

2 garlic cloves, minced

15 oz canned black beans, rinsed and drained

12 oz bag frozen soy crumbles, thawed

¾ cup bottled salsa

⅓ cup block-style fat-free cream cheese, softened

1 cup shredded reduced-fat extra sharp cheddar cheese, divided

12 corn tortillas (6")

10 oz canned 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.

Nutrition Facts

Serving Size 2 enchiladas

Servings 0

Amount Per Serving
Calories 386

% Daily Value *
Total Fat 12.9g20%
Cholesterol 17mg6%
Sodium 995mg42%
Total Carbohydrate 43.9g15%

Dietary Fiber 10.7g43%
Protein 26.8g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chili-Cheese Black Bean Enchiladas