Black Bean Enchiladas

Name: Black Bean Enchiladas
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: Mexican,
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

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.

15m

PREP TIME

15m

COOK TIME

230

CALORIES

7

INGREDIENTS

Servings: 8

Ingredients

Step1
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

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 Bake 15 minutes or until heated through.