Black Bean Enchiladas

Name: Black Bean Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 can (15 ounces) tomato sauce; 1 1/2 cups water; 1 package McCormick® Enchilada Sauce Mix; 1 can (15 ounces) black beans, drained and rinsed; 1 can (11 ounces) whole kernel corn, drained; 1 cup shredded Cheddar cheese; 8 corn tortillas, warmed

By: McCormick Kitchens

Made With:

Wondering how to make bean enchiladas? This slightly spicy Mexican delight is the perfect way to heat up your Cinco de Mayo festivities. With only 7 ingredients, these black bean and corn enchiladas are dripping in cheesy goodness.

Recipe Info

Prep Time:

15m
Cook Time:

15m
Servings:

8
User Rating:

Ingredients

1 can (15 ounces) tomato sauce
1 1/2 cups water
1 package McCormick® Enchilada Sauce Mix
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) whole kernel corn, drained
1 cup shredded Cheddar cheese
8 corn tortillas, warmed

Nutrition Information

(per serving)

Calories 230
Carbohydrates 35 g
Cholesterol 13 mg
Fiber 6 g
Protein 9 g
Sodium 961 mg
Total Fat 6 g

Key products

McCormick® Enchilada Sauce Mix, 1.5 oz (6-Pack)

$10.99

Unit price: per

Instructions

Preheat oven to 350°F. Mix tomato sauce, water and Enchilada Sauce Mix in large skillet. Bring to boil. Reduce heat to low; simmer 5 minutes. Mix black beans, corn and 1/2 cup of the sauce in medium bowl. Set aside.
Dip warm tortillas, one at a time, into the remaining sauce in skillet, covering both sides with sauce. Transfer to a plate. Spoon 1/4 cup bean mixture down the center. Fold over tortilla sides; place seam-side down in 11x7-inch baking dish. Spoon any remaining bean mixture into the sides of the dish. Pour remaining sauce over enchiladas. Top with cheese.
Bake 15 minutes or until heated through.