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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - cooking spray
  • 2 teaspoons - olive oil
  • 1 - large onion
  • 3 cloves - garlic
  • 1 1/2 teaspoons - chili powder
  • 1 teaspoons - ground cumin
  • 2 - large tomatoes
  • 1 cups - corn kernels
  • 3 - jalapeno chilies
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - ground black pepper
  • 8 - whole wheat low-fat tortillas
  • 2 cans - black beans
  • 1/2 cups - fat-free dairy sour cream
  • 1/2 cups - low-fat Monterrey Jack Cheese
  • - salsa
  • Directions:

    Coat a 13-x-9 inch baking pan with cooking spray. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and garlic and saute for 3 minutes. Add the chili powder and cumin and saute for 1 minute. Add tomatoes, corn, chilies, salt and pepper. Simmer for 1 minute. In a food processor with the metal blade, combine the beans and sour cream and process until smooth. Add to the frying pan and cook until the beans are warm, about 3 minutes.
    Spoon a portion of the bean mixture into each tortilla. Roll and place seam side down in the prepared dish. Top with cheese. Cover with aluminum foil and bake until cheese melts, about 20 minutes.
    To serve, top with an equal amount of salsa.

    Brief Description

    Whole wheat tortillas filled with black beans and seasonings.

    Main Ingredient:

    black beans

    Category:  Vegetarian

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 30 min


    Body for God Cookbook

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    Posted On:

    April 3, 2013

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