Black Bean Enchiladas
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The Salty Marshmallow · by Nichole★ 5.0 (4)

Black Bean Enchiladas

NUTRITION · PER SERVING55M COOK
CAL 12%·PRO 20%
CARBS 24G39% OF CAL
5G FIBER0G ADDED0G INTRINSIC16G OTHER3G TOTAL SUGAR
FAT 13G46% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Corn tortillas filled with black beans and corn, topped with homemade enchilada seasoning and cheese, then baked until bubbly. It's a quick, satisfying Mexican-inspired dinner ready in under an hour.

mainmexicancasserolebeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 2 teaspoons Chili Powder
  • 1 teaspoon Paprika (smoked or regular)
  • 1 teaspoon Salt
  • 1 teaspoon Onion Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Brown Sugar
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Ground Coriander
  • 1/4 teaspoon Cayenne Pepper
  • 1/8 teaspoon Ground Cinnamon
  • 2 Cups Enchilada Sauce
  • 2 Tablespoons Butter
  • ½ Cup Onion (chopped)
  • 15- Ounce Can Black Beans (drained but not rinsed)
  • 1 Cup Corn
  • 2 Tablespoons Enchilada Seasoning Mix
  • 10 Corn Tortilla Shells
  • 2 Cups Cheese Shredded (Colby, Monterey Jack,- and cheddar)
  • Optional toppings: Cilantro (Sour Cream, and Lime Juice.)
PREP
25M
SODIUM
926MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.