Enchiladas in an Instant
Vegetarian Times Issue: September 1, 2005 p.75
The stir-together filling of these healthy enchiladas gets a fresh flavor boost from diced red onion and chopped cilantro. Makes 12 enchiladas.
Directions
- Combine, beans, corn, 3 Tbs. salsa and onion in large bowl. Season to taste with salt and pepper.
- Spread about 1/3 cup filling across top third of each tortilla. Roll up, and set seam-side down on microwavable platter. Repeat to assemble remaining enchiladas.
- Spread a thick ribbon of salsa along the length of each tortilla. Heat in microwave on high power 3 to 5 minutes, or until hot. Sprinkle with diced avocado and cilantro, and serve.
ingredient list
Serves 6
- 2 15-oz. cans black beans, drained and rinsed
- 1 cup frozen corn kernels
- 3/4 cup prepared salsa
- 1/2 cup diced red onion
- 12 8-inch flour tortillas, preferably whole wheat
- 1 Hass avocado, peeled and diced
- 2 Tbs. chopped cilantro
Nutritional Information
Per SERVING:
| Calories |
325 |
| Protein |
12g |
| Total fat |
5g |
| Saturated fat |
g |
| Carbs |
61g |
| Cholesterol |
mg |
| Sodium |
933mg |
| Fiber |
33g |
| Sugars |
4g |
Log In + start saving recipes
Add a comment
