Enchiladas in an Instant
Recipe from Vegetarian Times

The stir-together filling of these healthy enchiladas gets a fresh flavor boost from diced red onion and chopped cilantro. Makes 12 enchiladas.


Enchiladas in an Instant

by 2  people


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Servings: Serves 6

 
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Ingredients
  • 2 15-ounces
    cans black beans, drained and rinsed
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  • 1 cup
    frozen corn kernels
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  • 3/4 cup
    prepared salsa
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  • 1/2 cup
    diced red onion
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  • 12 8-inch
    flour tortillas, preferably whole wheat
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  • Hass avocado, peeled and diced
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  • 2 tablespoons
    chopped cilantro
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Directions
1.
Combine, beans, corn, 3 tablespoons salsa and onion in large bowl. Season to taste with salt and pepper.
2.
Spread about 1/3 cup filling across top third of each tortilla. Roll up, and set seam-side down on microwavable platter. Repeat to assemble remaining enchiladas.
3.
Spread a thick ribbon of salsa along the length of each tortilla. Heat in microwave on high power 3 to 5 minutes, or until hot. Sprinkle with diced avocado and cilantro, and serve.

Nutrition information
Per serving: Calories 325, Total Fat 5 g, Sodium 933 mg, Carbohydrate 61 g, Fiber 33 g, Protein 12 g, Sugars 4 g Percent Daily Values are based on a 2,000 calorie diet
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