BLACK BEAN VEGGIE ENCHILADAS

Black Bean Veggie Enchiladas image

I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! -Nicole Barnett, Centennial, Colorado

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 enchiladas.

Number Of Ingredients 13

Ingredients

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

Steps:

In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.