Quick Dinners in Under 30! Corn and Black Bean Enchiladas
Servings 10 enchiladas
Calories 249kcal
Ingredients
- 8 ounces cream cheese
- 14.5 ounces canned diced tomatoes drained
- 15 ounces canned black beans drained and rinsed
- 1 1/2 cups frozen sweet corn kernels
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried cilantro
- 10 corn tortillas
- 12 ounces enchilada sauce
- 1 cup shredded cheese
Instructions
- Preheat oven to 350 degrees
- Spray 9x13 baking dish with nonstick spray
- Spread about 1/2 cup sauce in bottom of dish
- Soften cream cheese in microwave for 45-60 seconds on 50% power in medium bowl
- Stir in tomatoes, beans, corn and seasonings
- Divide filling evenly among 10 tortillas and spread along the middle (about 1/4 cup each)
- Gently roll filled tortillas and place seam side down in baking dish
- Top with remaining sauce and cheese
- Bake at 350 for 15 minutes
Nutrition
Calories: 249kcal | Carbohydrates: 29g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 724mg | Potassium: 345mg | Fiber: 6g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 2.2mg