Bean Enchiladas with Fresh Tomato Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 20%
  • Fat: 8.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 14.3g
  • Carbohydrate: 70.6g
  • Fiber: 10.7g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 472mg
  • Calcium: 178mg

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

Preparation

  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.
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