1 (15-oz) can low-sodium black beans, drained and rinsed
¾ tsp ground cumin
¼ tsp salt
9 corn tortillas
1 (10-oz) can enchilada sauce
1 cup shredded Mexican-blend cheese
2 Tbsp chopped fresh cilantro
Instructions
Preheat oven to 350°F. Microwave potatoes according to package directions.
Meanwhile, cook corn in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until lightly browned.
Add potatoes, beans, cumin, and salt to skillet; cook 4 minutes or until thoroughly heated.
Arrange 3 tortillas in a lightly greased 9-inch baking dish, tearing to fit. Layer half of vegetable mixture, one-third enchilada sauce, and ⅓ cup cheese over tortillas. Repeat layers once; top with 3 tortillas and remaining enchilada sauce.
Cover and bake 20 minutes. Uncover, sprinkle with ⅓ cup cheese, and bake 10 minutes longer. Sprinkle with cilantro just before serving.
Side Dish Ingredients
1 avocado, diced
1 Tbsp lime juice
½ (8-oz) pkg shredded iceberg lettuce
1 tomato, chopped
Side Dish Instructions
Toss together avocado and lime juice in a bowl.
Divide lettuce among plates; top with avocado and tomato. Season with salt and pepper, if desired.
Nutritional Information
Main
Side
Total
Servings
3
3
Fat (g)
19
10
29
Sat. Fat (g)
7
1
8
Protein (g)
23
2
25
Carb (g)
85
9
94
Fiber (g)
15
5
20
Find grocery delivery and pickup options in your area.
Plus, we'll email you this recipe and shopping list for easy cooking
Here are the pickup and delivery options available in your area.
