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Bean Enchiladas with Fresh Tomato Salsa

Yield 4 servings (serving size: 2 enchiladas, 2/3 cup sauce, and 1 tablespoon sour cream)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup frozen whole-kernel corn, thawed
  • 1/2 cup canned vegetable broth
  • 3 tablespoons chopped fresh cilantro
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (16-ounce) cans pinto beans, drained
  • 8 (6-inch) corn tortillas
  • Vegetable cooking spray
  • Fresh Tomato Salsa
  • 1/4 cup nonfat sour cream

Nutrition Information

  • calories 397
  • caloriesfromfat 20 %
  • fat 8.8 g
  • satfat 2 g
  • monofat 4.8 g
  • polyfat 1.6 g
  • protein 14.3 g
  • carbohydrate 70.6 g
  • fiber 10.7 g
  • cholesterol 0.0 mg
  • iron 4.5 mg
  • sodium 472 mg
  • calcium 178 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add cumin and chili powder; sauté 1 minute. Stir in corn and the next 5 ingredients (corn through beans). Partially cover, and cook 10 minutes or until most of liquid evaporates. Remove from heat; mash beans.

  2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place enchiladas in a 13 x 9-inch baking dish coated with cooking spray. Spoon Fresh Tomato Salsa over enchiladas; cover and bake at 350° for 20 minutes or until thoroughly heated. Serve with sour cream.