Black Bean Enchiladas
Servings: 6
Calories: 619.3
Cost per Serving*: $1.71
Equipment
Ingredients
- 2 can cream of mushroom soup
- 1 cup sour cream
- 4 ounce can diced green chilies (do not drain)
- ½ cup milk
- 1 cups shredded cheddar cheese
- 2 cans black beans (drained and rinsed)
- 1 cup frozen corn
- 2 cup cooked white rice
- 4 tsp taco seasoning (2 packets)
- 12 8-inch flour tortillas
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Instructions
- Preheat oven to 350°F and grease a 9x13 casserole dish.
- Mix together the soup, sour cream, chilies and 1/4 cup milk.
- Take a cup of the sauce and mix in the remaining 1/4 cup milk. Set this aside.
- Mix the rest of the sauce with the rice, beans, seasoning and corn.
- Fill tortillas with bean filling and arrange in the casserole dish.
- If you have any filling leftover, just spread it evenly over the top of the enchiladas before topping them with the set aside sauce.
- Spread the remaining sauce over the top and then top with the shredded cheese.
- Bake, covered, for 15-20 minutes. Then bake uncovered for 5-10 minutes to brown the cheese.
Nutrition
Serving: 1 enchiladasCalories: 619.3kcalCarbohydrates: 80gProtein: 25.4gFat: 22.6gSaturated Fat: 11gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 5.5gCholesterol: 49mgSodium: 1315.2mgPotassium: 726.7mgFiber: 10.7gSugar: 5.1gVitamin A: 494.9IUVitamin C: 4.1mgCalcium: 323.3mgIron: 5.2mg
Read the full nutritional disclaimer.
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