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.
Servings:
Serves 6
Ingredients
-
2 15-ouncescans black beans, drained and rinsedsee savings
-
1 cupfrozen corn kernelssee savings
-
3/4 cupprepared salsasee savings
-
1/2 cupdiced red onionsee savings
-
12 8-inchflour tortillas, preferably whole wheatsee savings
-
1Hass avocado, peeled and dicedsee savings
-
2 tablespoonschopped cilantrosee savings
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
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
Add Your Review
Related Recipe
- More Recipes Like This
- Corn and Black-Eyed Pea Salad
- Bruschetta Salad
- Collard Green Coleslaw
