Mexican

Black Bean and Corn Enchiladas Verdes is for Dinner.

Black Bean and Corn Enchiladas Verdes takes several minutes to prepare.

Black Bean and Corn Enchiladas Verdes takes several minutes to cook.

Black Bean and Corn Enchiladas Verdes makes 30 servings.

The ingredients for Black Bean and Corn Enchiladas Verdes are:

1 Can Black Beans
1 Can Corn
Corn Tortillas, 30 tortilla, medium (approx 6" dia)
Old El Paso Green Chile Sauce, 1.5 cup (or one big can)
Garlic, 5 tsp
Cilantro, dried, 1 tbsp
Onion powder, .5 tbsp
Chili powder, 2 tbsp
Great Value Brown Rice 1lb (whole bag)

Here is how you make Black Bean and Corn Enchiladas Verdes:

Cook rice according to instructions. Drain any remaining water. Add black beans and corn. Mix. Add garlic, cilantro, onion, and chili powder. Mix. In a skillet or griddle, oil the pan or griddle and put on medium heat. Place tortilla in skillet or on griddle and toast on both sides. Do for each tortilla. Take tortillas out and put on plate. Put a small spoonful of black and corn mix in a line on each tortilla. Fold or roll closed. Pour heated chile sauce on top of all of the enchiladas. Serve.Serving Size: Makes about 30 individual enchiladasNumber of Servings: 30Recipe submitted by SparkPeople user JROBERSON2005.

The nutritional information for Black Bean and Corn Enchiladas Verdes is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 142.7

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 94.2 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 3.6 g
• Protein: 4.1 g

Black Bean and Corn Enchiladas Verdes is Mexican cuisine.

The dietary needs meet for Black Bean and Corn Enchiladas Verdes is Vegan