Mexican

Meatless Layer Black Bean Enchiladas is for Dinner.

Meatless Layer Black Bean Enchiladas takes 15 minutes to prepare.

Meatless Layer Black Bean Enchiladas takes 40 minutes to cook.

Meatless Layer Black Bean Enchiladas makes 6 servings.

The ingredients for Meatless Layer Black Bean Enchiladas are:

2 cups drained, canned black beans
1 (28 oz) tomato sauce
6 green onions, chopped
1/2 Tbsp paprika
1/4 tsp cumin
1/4 tsp garlic powder
1 (4 oz) can diced green chiles
1 cup shredded low fat cheddar cheese
1 cup shredded low fat Mozzarella cheese
6 whole wheat flour tortillas, halved

Here is how you make Meatless Layer Black Bean Enchiladas:

Preheat oven to 350 degrees. lightly grease a 9 inch casserole dish. In a medium saucepan, combine tomato sauce, onions, paprika, cumin, garlic powder and green chiles; blend well. Bring to a low boil then reduce heat and simmer for about 10 minutes. meanwhile, in a bowl, combine shredded Cheddar and Mozzarella cheeses. Spread 3 to 4 Tbsp of the sauce on the bottom fo the casserole dish; top with three tortilla halves, keeping the cut edges parallel to the edges of the caserold dish. next spread 1/4 of the remaining sauce on the tortillas; top with 1/4 of the beans, then 1/4 of the cheese mixture, then three tortilla halves. Repeat layers 3 more times, ending with cheese on top.Number of Servings: 6Recipe submitted by SparkPeople user LADYDUNN.

The nutritional information for Meatless Layer Black Bean Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 353.1

• Total Fat: 7.6 g
• Cholesterol: 14.0 mg
• Sodium: 823.0 mg
• Total Carbs: 53.4 g
• Dietary Fiber: 8.1 g
• Protein: 20.3 g

Meatless Layer Black Bean Enchiladas is Mexican cuisine.

The dietary needs meet for Meatless Layer Black Bean Enchiladas is Vegetarian