Easy Cheesy Enchiladas
A versatile and tasty dish that comes together for a healthy dinner in just 30 minutes!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 8
Ingredients
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 cup salsa
- 1 1⁄2 cups corn (fresh or frozen, or a 15-ouncecan drained and rinsed)
- 1⁄2 cup chopped mild green chilies (4-ouncecan)
- 1⁄2 teaspoon garlic powder or 2 cloves garlic, finely chopped
- 1 1⁄2 cups shredded cheese
- 8 whole wheat flour tortillas (10-inches) or 12 corn tortillas (6-inches)
- 1 can (15 ounces) enchilada sauce
Directions
- Preheat oven to 350 degrees. Lightly oil or spray a9 x 13-inch baking dish.
- Mix beans, salsa, corn, chilies, garlic and half of the cheese together in a bowl.
- Warm each tortilla in a dry skillet and stack them on a plate.
- Spoon about 1/2 cup of the bean mixture onto each tortilla.
- Roll the tortilla and place seam-side down in the baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
- Bake for 15 to 20 minutes, or until hot.
- Refrigerate leftovers within 2 hours.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 6 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 15 mg |
| Sodium | 580 mg |
| Total Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Total Sugars | 4 g |
| Added Sugars included | |
| Protein | 9 g |