Ingredients for Creamy Black Bean Enchiladas
- Condensed Cream Of Chicken Soup
- Low Fat Sour Cream
- 1/4 cup picante sauce
- 1 tablespoon chili powder
- Black Beans
- Cheddar Cheese
- Flour Tortillas
- Tomatoes
- Green Onions
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How to Make Creamy Black Bean Enchiladas
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup sour cream, 1/4 cup picante sauce, and 1 tablespoon chili powder. Set aside.
- In a large bowl, gently combine 2 (15-ounce) cans black beans (rinsed and drained), 1 1/2 cups shredded cheddar cheese (or your favorite Mexican blend), and 1 cup of the sauce mixture.
- Fill each of 12 corn tortillas with approximately 1/4 cup of the bean mixture.
- Roll up the tortillas tightly and place them seam-down in a lightly greased 9x13 inch baking dish.
- Pour the remaining sauce evenly over the enchiladas.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Garnish with chopped green onions and diced tomatoes before serving.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
22g
Fat
64g
Carbs
27g
