Cooking at Home - Enchilada Bake

PROMO Food - Cooking Home Kitchen Breakfast People - iStock - monkeybusinessimages
Published Saturday, September 19, 2020

  • Makes: 8 servings

Black beans mixed with cumin, onion, and garlic make the base for these vegetable enchiladas. Bake them in the oven and top them with cheese for a satisfying meal.

Ingredients

  • 1 tablespoon oil
  • 1 onion (medium, chopped)
  • 3 garlic (cloves, minced)
  • 2 cups black beans (cooked)
  • 1/2 can kernel corn (15.2 ounces, drained and rinsed)
  • 1 teaspoon cumin
  • 2 cups prepared salsa (divided)
  • 8 corn tortillas
  • 1/2 cup Monterey Jack cheese (shredded)

Directions

  1. In a large skillet heat oil over medium-high heat; saute onion and
    garlic 2-3 minutes.
  2. Add beans, corn, cumin and 1/2 cup salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
  3. Spoon 1/3 cup filling onto each tortilla; roll up.
  4. Spoon 1/2 cup salsa into 11 x 7 x 2-inch baking dish. Arrange tortillas seam side down; top with remaining 1 cup sauce.
  5. Cover and bake in 350o degree oven for 15 to 20 minutes.
  6. Uncover; top with cheese. Bake 2 minutes longer or until cheese is melted.

Source: Washington State WIC Program, The Bold and Beautiful Book of Bean Recipes

Nutrition Information

Serving Size: 1 enchilada (253g)

Nutrients

Amount

Total Calories

189

Total Fat

5 g

Saturated Fat

2 g

Cholesterol

6 mg

Sodium

455 mg

Carbohydrates

30 g

Dietary Fiber

7 g

Total Sugars

3 g

Added Sugars included

0 g

Protein

8 g

Vitamin D

0 mcg

Calcium

111 mg

Iron

2 mg

Potassium

396 mg

KiowaCountyPress.net may earn an affiliate commission if you purchase products or services through links in an article. Prices, when displayed, are accurate at the time of publication but may change over time. Commissions do not influence editorial independence.

The Kiowa County Press is an independent newspaper published in Eads, Kiowa County, Colorado, and to the world at KiowaCountyPress.net.