Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0
Recipe by Cooking Light September 1995

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

397 calories; calories from fat 20%; fat 8.8g; saturated fat 2g; mono fat 4.8g; poly fat 1.6g; protein 14.3g; carbohydrates 70.6g; fiber 10.7g; cholesterol 0mg; iron 4.5mg; sodium 472mg; calcium 178mg.
Advertisement
Advertisement