Mexican

McKenna's Bean and Veggie Enchiladas takes 15 minutes to prepare.

McKenna's Bean and Veggie Enchiladas takes 45 minutes to cook.

McKenna's Bean and Veggie Enchiladas makes 6 servings.

The ingredients for McKenna's Bean and Veggie Enchiladas are:

1 medium onion, shopped
1 green bell pepper, chopped
1 cup frozen corn
1 (14.5 ounce) can diced tomatoes, drained (no sodium added)
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can Old El Paso Green Chile Enchilada Sauce
2 cups shredded cheddar cheese, split
6 flour tortillas (I prefer to cook up Tortillaland tortillas)

Here is how you make McKenna's Bean and Veggie Enchiladas:

Pre heat over to 350. Saute onions and bell pepper over medium heat. When soft add tomatoes, corn, beans, and 1/2 of the enchiladas sauce. Heat through. Using half of the shredded cheese layer tortillas with a small amount of cheese and two large serving-sized spoonfuls bean and veggie mixture. Roll up and place in 8x8 pan. Repeat with 6 tortillas. You might have to squash the enchiladas together a bit to make room. Pour remaining sauce over enchiladas and top with remaining cheese. Backe for 30 minutes or until cheese is bubbly and starting to lightly brown.Number of Servings: 6Recipe submitted by SparkPeople user JMPJR0520.

The nutritional information for McKenna's Bean and Veggie Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 432.6

• Total Fat: 17.1 g
• Cholesterol: 39.6 mg
• Sodium: 806.8 mg
• Total Carbs: 51.4 g
• Dietary Fiber: 7.9 g
• Protein: 19.4 g

McKenna's Bean and Veggie Enchiladas is Mexican cuisine.