Black Bean Enchiladas with Tomatillo Sauce

serves 6 (serving size: 2 enchiladas and 2 1/2 tablespoons tomatillo sauce)


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1 1/2 cups picante sauce or salsa
1 (8-ounce) can salt-free tomato sauce
Cooking spray
12 (6-inch) corn tortillas
4 cups bean mixture reserved from Black Bean Chili
1 1/2 cups (6 ounces) low-fat Monterey Jack cheese with jalapeño peppers, shredded
Tomatillo sauce:
3/4 cup peeled and chopped tomatillos
2 tablespoons seeded, chopped jalapeño pepper
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1/8 teaspoon salt
1 garlic clove
1/2 ripe peeled avocado, seeded and mashed
2 teaspoons fresh lime juice


Preheat oven to 350°.

For enchiladas, combine picante sauce and tomato sauce in a small bowl. Spread 1 cup picante mixture in the bottom of a 13- x 9-inch baking dish coated with cooking spray. Set aside remaining mixture.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place each tortilla, seam side down, in baking dish. Top enchiladas with remaining picante mixture; sprinkle with cheese. Cover dish with foil. Bake at 350° for 25 minutes or until thoroughly heated. Remove foil; bake 5 minutes or until cheese melts.

To make sauce, combine tomatillos and next 5 ingredients (through garlic) in a blender or food processor; process until coarsely ground. Combine tomatillo mixture, avocado, and lime juice. Serve with enchiladas.

Created date

October 2003

Nutritional Information

Calories 346
Caloriesfromfat 20 %
Fat 8.1 g
Satfat 1.7 g
Monofat 2.6 g
Polyfat 1.9 g
Protein 12.6 g
Carbohydrate 58.3 g
Fiber 13.1 g
Cholesterol 10 mg
Iron 3.5 mg
Sodium 936 mg
Calcium 409 mg