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A white baking dish of enchiladas topped with cheese
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Easy Cheesy Enchiladas

Course Main Course
Keyword Black Beans, Corn, Enchilada Sauce, Salsa, Shredded Cheese, Whole Wheat Tortillas
Cooking Method 6-Ingredient Meals, Oven
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Calories 155kcal
Author Maine SNAP-Ed

Equipment

  • Oven
  • Baking Dish 9x13
  • Mixing Bowl

Ingredients

  • 2 cans Black Beans Drained and rinsed
  • ½ cup Salsa
  • 1½ cups Corn Frozen or canned
  • 1½ cups Shredded Cheese Low-fat
  • 8 Whole Wheat Tortillas
  • 1 can Enchilada Sauce 15 ounces

Instructions

  • Preheat oven to 350 degrees.
  • Lightly oil or spray a 9 x 13-inch baking dish.
  • Mix beans, salsa, corn, and half of the cheese together in a bowl.
  • Spoon about 1/2 cup of the bean mixture onto each tortilla.
  • Roll the tortilla and place seam-side down in baking dish.
  • Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
  • Bake for 15-20 minutes, or until hot.
  • Refrigerate leftovers within 2 hours.

Notes

  • This dish can be prepared in a microwave safe dish. Prepare as above and cook on HIGH in the microwave for 7-10 minutes or until steaming hot. Covering the dish will reduce spattering.
  • Substitute pinto beans or kidney beans for the black beans. Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 263mg | Potassium: 171mg | Fiber: 5g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg