Black Bean Veggie
Black Bean Veggie Enchiladas.
1 small onion
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup fozen corn, thawed
1 can (4 ounces) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 teaspoon dried cilantro flakes
6 whole wheat tortillas (8 inches) warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced-fat Mexican cheese blend
In a large skillet, saute the onion, green pepper and musrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook 2-3 minmutes or until heated through.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seram side down in a greased 13×9 dish, top with enchilada sauce and cheese.
Bake, uncovered, at 350 for 25-30 minutes or until heated through.