Bean Enchiladas
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By Richard
Bean Enchiladas
* Use ⅔ cup dried beans; see cooking instructions.
Updated at: Sun, 15 Oct 2023 03:04:48 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
40
High
Nutrition per serving
Calories438.1 kcal (22%)
Total Fat4.1 g (6%)
Carbs86.4 g (33%)
Sugars6.6 g (7%)
Protein17.5 g (35%)
Sodium412.9 mg (21%)
Fiber12.9 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1green bell pepper
medium, seeded and chopped
½ cuponion
sliced
8 ouncesno-salt-added tomato sauce
or low-sodium, divided
2 cupspinto beans
cooked, or black, or canned no-salt-added or low-sodium beans, drained
1 cupfrozen corn kernels
1 tablespoonchili powder
1 teaspoonground cumin
1 teaspoononion powder
1 tablespoonfresh cilantro
chopped
⅛ teaspooncayenne pepper
or to taste
6corn tortillas
Instructions
Step 1
Preheat the oven to 375°F (optional).
Step 2
Sauté the green pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro, and cayenne (if using). Simmer for 5 minutes. Spoon about ¼ cup of the bean mixture on each tortilla and roll up.
Step 3
Serve as is or bake for 15 minutes.
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