Bean Enchiladas
Make this easy enchilada recipe tonight for a quick and healthy dinner. Serve it with Brazillian Rice on the side.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 6" enchiladas
224
Calories
10g
Protein
35g
Carbs
5g
Fat
7g
Fiber
3g
Sugar
502mg
Sodium
Saturated Fat 2 g · Cholesterol 5 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
canned pinto beans, low-sodium
4 cups · 2 (15 ounce) cans
Monterey Jack cheese, reduced-fat
1/2 cup
chili powder
1 tablespoon
(6 inch) flour tortillas
8
salsa
optional
Instructions
- 1
Wash hands with soap and water.
- 2
Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
- 3
Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds, or until tortillas are soft and warm.
- 4
Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.
- 5
Roll tortillas to enclose mixture.
- 6
Spray a 9x13 inch baking dish with nonstick cooking spray
- 7
Place enchiladas, seam side down, into baking dish.
- 8
Cover with foil and bake at 350 °F for 20 minutes or until heated through.
- 9
Serve warm with salsa.
Source: USDA MyPlate Kitchen · In the Kitchen with Chef Stephanie Green Arizona Nutrition Network
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