Mexican

Black Bean Veggie Enchiladas is for Dinner.

Black Bean Veggie Enchiladas takes 30 minutes to prepare.

Black Bean Veggie Enchiladas takes 25 minutes to cook.

Black Bean Veggie Enchiladas makes 6 servings.

The ingredients for Black Bean Veggie Enchiladas are:

1 small onion, chopped
1 small green pepper, chopped
? cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
? cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 teaspoon dried cilantro flakes
6 whole wheat tortillas (8 inches), warmed
? cup enchilada sauce
? cup shredded reduced-fat Mexican cheese blend

Here is how you make Black Bean Veggie Enchiladas:

In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through.Spoon ? cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese.Bake, uncovered, at 350? for 25-30 minutes or until heated through.Number of Servings: 6Recipe submitted by SparkPeople user HAPPYHOLBROOK.

The nutritional information for Black Bean Veggie Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 276.8

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 654.5 mg
• Total Carbs: 49.9 g
• Dietary Fiber: 11.3 g
• Protein: 11.4 g

Black Bean Veggie Enchiladas is Mexican cuisine.