Mexican

Bean Enchiladas is for Dinner.

Bean Enchiladas takes 20 minutes to prepare.

Bean Enchiladas takes 20 minutes to cook.

Bean Enchiladas makes 12 servings.

The ingredients for Bean Enchiladas are:

8 oz fat free cream cheese
1/2 cup sour cream
3 cups salsa, separated
2 cups shredded 2% cheese
2 cans black beans, drained and rinsed or 1 can black beans and 1 can pinto beans
2 cups frozen corn kernels
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp cayenne
salt and pepper
8 scallions, chopped
12 flour tortillas

Here is how you make Bean Enchiladas:

Preheat oven to 325 degrees.In a medium bowl cream together the cream cheese and the sour cream. Stir in 1 cup of the salsa. Stir in 1 cup of the cheese. In a second bowl toss together the beans, corn, cumin, cayenne, salt, pepper, and ½ of the scallions. Add the bean mixture to the cheese mixture and stir to combine.In a baking dish spread ½ cup of the salsa over the bottom. Place about 2/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for the remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top . Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake 20 to 25 minutes, until hot and bubbly. Sprinkle with the remaining scallions and serve warm (may top with sour cream)Number of Servings: 12Recipe submitted by SparkPeople user RMGATES.

The nutritional information for Bean Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 294.5

• Total Fat: 7.8 g
• Cholesterol: 20.0 mg
• Sodium: 764.5 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 6.9 g
• Protein: 17.1 g

Bean Enchiladas is Mexican cuisine.

The dietary needs meet for Bean Enchiladas is Vegetarian