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Black Bean Enchiladas
main dishes

Black Bean Enchiladas

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

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Ingredients

8

Servings

  • 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

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.

Nutrition information (per Serving)

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