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.


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