Black Bean Veggie Enchiladas

These were a really tasty alternative to beef or chicken tacos like we would usually have. We are working on going meatless for a meal or two every week to eat a little healthier, but it's also generally cheaper as well. These were so simple to make and tasted great!



Black Bean Veggie Enchiladas From Taste of Home Healthy Cooking


1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
2 tsp olive oil
15 oz. black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 oz) chopped green chilis
2 T taco seasoning
1 tsp dried cilantro flakes
6 whole wheat tortillas, warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced fat Mexican cheese blend


In a large skillet, saute the onion, pepper, mushrooms and garlic in oil until crisp-tender. Add the beans, corn, chilies, taco seasoning and cilantro; saute 2-3 minutes longer.



Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9" baking dish coated with cooking spray. Pour sauce over the top: sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.