BEAN AND CORN ENCHILADAS RECIPES

CORN TORTILLAS ENCHILADAS RECIPE - FOOD.COM

Corn Tortillas Enchiladas Recipe - Food.com image

This was a yummy alternative to enchiladas when I didn't have any flour tortillas. You can use what ever kind of salsa you have and degree of spiciness. I used a mild garlic and lime salsa and it was yummy.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

cooking spray
2 (10 3/4 ounce) cans enchilada sauce
12 small corn tortillas
1 lb ground beef
salt and pepper
paprika
onion salt
3 cups shredded cheddar cheese
1 cup salsa

Steps:

Preheat oven to 350°F.
Brown ground beef and drain.
Mix in 1 cup salsa.
Mix in 1/2 can of enchilada sauce.
Season with salt, pepper, onion salt and paprika.
In a 9x12-inch pan spray bottom with cooking spray.
Pour 1/2 can of enchilada sauce on bottom of pan. Make sure bottom is covered in sauce.
Layer 6 corn tortillas to cover bottom.
Spoon beef mixture over tortillas.
Sprinkle with 1 cup of cheddar cheese or enough to cover beef.
Layer with tortillas to cover beef.
Pour remaining enchilada sauce over tortillas.
Cover with rest of cheese.
Bake for 30 minutes.

Nutrition Facts : Calories 518.5, FatContent 32.7, SaturatedFatContent 16.5, CholesterolContent 110.7, SodiumContent 1350.5, CarbohydrateContent 25.1, FiberContent 3.8, SugarContent 3, ProteinContent 31.3

BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MAK…

Black Bean and Cheese Enchiladas Recipe: How to Mak… image

Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

Steps:

Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.

Nutrition Facts : Calories 442 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 1261mg sodium, CarbohydrateContent 63g carbohydrate (7g sugars, FiberContent 10g fiber), ProteinContent 17g protein.

More about "bean and corn enchiladas recipes"

BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MAK…

Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Calories 442 calories per serving

Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.

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