Advertisement

Black bean and vegetable enchiladas

Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Preparation time:
15 minutes
Baking time:
20 minutes

Directions

Yield:
12 enchiladas

Serving size:
2 enchiladas

Preheat oven to 350°F and coat a 9″x13″ baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or in a blender or food processor; set aside. Sauté the onion and green pepper in the vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante sauce, the mashed beans, and the can of whole beans. Stir the mixture and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. Combine the remaining cup of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 minutes. Uncover, sprinkle with cheeses, and bake, uncovered, for 5 more minutes. To serve, place 1/2 cup lettuce on each plate and top with two enchiladas. Garnish with sour cream, if desired.

Nutrition Information:

Calories: 298 calories, Carbohydrates: 59 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 2 g, Sodium: 807 mg, Fiber: 12 g

Exchanges per serving: 3 starch, 1 lean meat. Carbohydrate choices: 3.

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

Reviews

Advertisement

 

The latest delivered straight to your inbox

Learn More

Newsletter

Subscribe to Stay Informed

Sign up for Free

Get the latest diabetes news and a free gift!

Learn More

Save Your Favorites

Save This Article

Save This Recipe