Vegetarian

Easy Black Bean and Vegetable Enchiladas takes 10 minutes to prepare.

Easy Black Bean and Vegetable Enchiladas takes 20 minutes to cook.

Easy Black Bean and Vegetable Enchiladas makes 6 servings.

The ingredients for Easy Black Bean and Vegetable Enchiladas are:

12, 6″ flour tortillas (~100 calories each)

1 cup cooked quinoa

1, 15 oz can black beans, drained and rinsed

1, 16 oz bag frozen bell pepper strips, cooked and drained

1 packet taco seasoning

2 1/4 cups medium salsa, divided

1 1/2 cups shredded Mexican blend cheese

Here is how you make Easy Black Bean and Vegetable Enchiladas:

Preheat the oven to 350 degrees F. Coat a 13?9″ baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. Lay your tortillas out on a clean work surface.In a large bowl, mix the quinoa, beans, peppers, taco seasoning, and 3/4 cup salsa. Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. You may have to place some of the filled tortillas horizontally to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.Serving Size:?makes 6 2-enchilada servings

The nutritional information for Easy Black Bean and Vegetable Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 389.4

• Total Fat: 4.9 g
• Cholesterol: 5.9 mg
• Sodium: 1,163.9 mg
• Total Carbs: 64.0 g
• Dietary Fiber: 12.2 g
• Protein: 21.5 g