The Pioneer Woman Tasty Kitchen
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Black Bean Enchiladas

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Level: Easy

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Description

I love how fresh and light these are–the perfect healthy dinner! If you haven’t tried whole wheat tortillas, give them a go!

Ingredients

  • 2 cans (14.5oz) Black Beans (drained & Rinsed)
  • 1 can (14.5oz) Corn, Drained (or Corn From 2 Ears Fresh)
  • ½ whole Sweet Onion, Diced
  • 3 whole Roma Tomatoes, Seeded & Diced
  • 1 can (4oz) Diced Green Chiles (don't Drain)
  • 1 clove Garlic, Minced
  • 1-¼ cup Monterey Jack Cheese, Grated, Divided Use
  • ½ cups Salsa
  • 2 whole Limes, Zest & Juice
  • ¼ cups Cilantro, Chopped
  • ½ teaspoons Black Pepper
  • 1 pinch Salt
  • 10 whole Flour Tortillas (use Medium Size)
  • 1 can (about 28oz) Red Enchilada Sauce (use Large Can)

Preparation

In a large bowl, combine black beans, corn, onion, tomatoes, green chiles, garlic, and 1/4 cup of cheese. Stir in 1/2 cup salsa, lime juice and zest, cilantro, pepper, and salt. Taste mixture and season with additional salt, pepper, or more salsa as needed.

To make enchiladas, spray a 9×13″ baking dish with cooking spray. Scoop 1/2-3/4 cup of filling into the center of each tortilla and roll up, folding in each end as shown. Form a single layer in baking dish. Cover with enchilada sauce and sprinkle with remaining 1 cup of cheese.

Makes 8-10 enchiladas.

Bake at 350F for about 30 minutes, or until bubbly.

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