Tex-Mex
Enchilada Bake
Servings: 8 servingsCalories: 195 calories
Contains
- dairy
Nutrition per serving
estimate · USDA data
- Calories
- ~195
- Protein
- ~9 g
- Carbs
- ~31 g
- Fat
- ~5 g
More nutrition
Nutrition facts
Per serving, estimated
Calories195
% Daily value*
- Total fat 5 g
- 7%
- Sodium 480 mg
- 21%
- Total carbohydrate 31 g
- 11%
- Dietary fiber 8 g
- 28%
- Protein 9 g
- 17%
*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.
Cookware
- Skillet
- Baking dish
Ingredients
- 1 tbspvegetable oil
- 1 yellow onion, chopped
- 3 clovesgarlic, minced
- 2 cupsblack beans, or low-sodium canned
- 1 cupcorn, 1/2 of a 15.2 ounce can, low-sodium, drained and rinsed
- 1 tspground cumin
- 2 cupssalsa, divided
- 8 corn tortillas
- 1/2 cupmonterey jack, shredded
quantities scale with servings
Method
Wash hands with soap and water.
In a large skillet heat oil over medium-high heat; sauté onion and garlic 2 to 3 minutes.
Add beans, corn, cumin and 1/2 cup salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
Spoon 1/3 cup filling onto each tortilla; roll up.
Spoon 1/2 cup salsa into 11x7x2 inch baking dish. Arrange tortillas seam side down; top with remaining 1 cup sauce.
Cover and bake in 350 °F oven for 15 to 20 minutes.
Uncover; top with cheese. Bake 2 minutes longer or until cheese is melted.