Black Bean and Corn Enchiladas
Ingredients
- 1 onion, chopped
- 1 (12-oz) pkg frozen corn kernels
- 1 (15-oz) can black beans, rinsed and drained
- 12 soft taco size flour tortillas
- 1 (7-oz) pkg shredded vegan mozzarella cheese, divided
- 2 (8-oz) pouches enchilada sauce
- 1 (8-oz) carton vegan sour cream
- 1 chipotle pepper in adobo sauce, minced
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 ½ pkg cheese. Roll up tortillas, and place, seam sides down, in a 13- x 9-inch baking dish coated with cooking spray. Pour sauce over tortillas and top with ½ pkg cheese.
- Broil 2 to 3 minutes or until cheese melts.
- Combine sour cream and chipotle chiles. Serve enchiladas with sour cream mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
573
|
573
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 15 | 15 |
| Carb (g) | 87 | 87 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 1383 | 1383 |
| T. Sugs (g) | 11 | 11 |
| A. Sugs (g) | 0 | 0 |
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