Black Bean and Corn Enchiladas
Wine Recommendation
Stella Rosa Rosso
Ingredients
- ⅓ cup chopped onion
- 1 cup frozen corn kernels
- ¾ cup rinsed and drained canned black beans
- 4 soft taco size flour tortillas
- ⅔ cup shredded Monterey Jack cheese, divided
- ⅔ cup enchilada sauce
- ⅓ cup sour cream
- 1 tsp minced chipotle pepper in adobo sauce
Instructions
- Preheat broiler. Cook onion and corn in a large skillet coated with cooking over medium-high 6 to 8 minutes or until lightly browned and tender. Stir in black beans; cook 2 minutes or until thoroughly heated.
- Spoon vegetable mixture in center of each tortilla; top with about ⅓ cup cheese. Roll up tortillas, and place, seam sides down, in a small baking dish coated with cooking spray. Pour sauce over tortillas and top with ⅓ cup cheese.
- Broil 2 to 3 minutes or until cheese melts.
- Combine sour cream and chipotle chile. Serve enchiladas with sour cream mixture.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
643
|
643
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 25 | 25 |
| Carb (g) | 88 | 88 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 1383 | 1383 |
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