Black Bean Veggie Enchiladas

By nichc

Healthy Mexican.. who knew?

Ingredients

• 1 small onion, chopped
• 1 small green pepper, chopped
• 1/2 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 1 (15oz) can black beans, rinsed & drained
• 3/4 cup frozen corn, thawed
• 1 (4oz) can chopped green chilies
• 2 tablespoons taco seasoning, low sodium
• 1 teaspoon dried cilantro flakes
• 6 whole wheat tortillas (8-in), warmed
• 1/2 cup enchilada sauce
• 3/4 cup shredded low-fat Mexican cheese

Preparation

Step 1

In large skillet saute onion, pepper, mushroom, and garlic in oil until crisp yet tender. Add beans, corn, chilies, taco seasoning & cilantro. Saute 2-3 mins longer.

Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up and place seam side down in a 13 X 9 X 2 in baking dish coated with cooking spray.

Pour sauce over top and sprinkle with cheese. Bake uncovered 350 degrees for 25-30 minutes or until heated through.

Per enchilada: 292 calories, 8g fat (2g sat), 10mg chol, 759mg sodium, 43g carbs, 6g fiber, 13g protein