Mexican

Black Bean and Roasted Corn Enchiladas is for Dinner.

Black Bean and Roasted Corn Enchiladas takes 10 minutes to prepare.

Black Bean and Roasted Corn Enchiladas takes 25 minutes to cook.

Black Bean and Roasted Corn Enchiladas makes 4 servings.

The ingredients for Black Bean and Roasted Corn Enchiladas are:

8-Fijita size tortillas
1.5 cup frozen roasted corn
2 cups blackbeans (drained)
1.5 cup medium enchilada sauce (Safeway brand)
.5 cup canned green chili (drained)
1 can rotel (drained)

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

Pre-heat oven 350 degreespour small amount of enchilada sauce to cover the bottom of a meduim cooking panin small sauce pan mix corn, beans (drained) and rotel (drained) on medium heat for about 5 min, till hot. Spoon approx 2/3 cup into tortilla. roll tortilla and place in cooking pan. repete 8x.once all tortillas have been filled, pour any remaining mixture on top of enchiladas, then cover with enchilada sauce and diced green chilis. bake at 350 for about 20 min.Serving Size: serves 4 ppl- 2 enchiladas eachNumber of Servings: 4Recipe submitted by SparkPeople user MURPHYGIRL8.

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

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 392.3

• Total Fat: 7.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,410.3 mg
• Total Carbs: 68.8 g
• Dietary Fiber: 27.2 g
• Protein: 24.7 g

Black Bean and Roasted Corn Enchiladas is Mexican cuisine.

The dietary needs meet for Black Bean and Roasted Corn Enchiladas is Vegetarian