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Add a photoServings: 8
Ingredients
- 1 can black beans or possibly kidney beans, liquid removed
- 1 med. onion, minced
- 1 med. green pepper, cut into thin strips
- 1 teaspoon extra virgin olive oil
- 1 1/4 c. picante sauce
- 8 corn tortillas
- 1 tomato, seeded and minced
- 1/2 c. shredded Monterey Jack cheese
- 1/2 c. shredded lettuce
Directions
- Mash half of beans; set aside. Saute/fry onion and green pepper in oil till almost tender. Add in 1/2 c. of the picante sauce, mashed and whole beans; heat through. Spoon about 1/3 c. mix proportionately down center of tortillas. Roll up. Place seam side down in lightly oiled 11 x 7 baking dish. Combine remaining 3/4 c. picante sauce and tomato; spoon over enchiladas. Cover tightly with foil and bake at 350 degrees till heated through, about 15 min. Uncover and sprinkle with cheese. Return to oven till cheese melts, about 5 min. Sprinkle with lettuce. Serve with additional picante sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 37 | 14% |
| Total Fat 4.22g | 5% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 367mg | 15% |
| Potassium 815mg | 23% |
| Total Carbs 45.97g | 12% |
| Dietary Fiber 10.6g | 35% |
| Sugars 5.02g | 3% |
| Protein 13.57g | 22% |
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