Enchiladas in an Instant Recipe
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The stir-together filling of these healthy enchiladas gets a fresh flavor boost from diced red onion and chopped cilantro. Makes 12 enchiladas.
Ingredients
- 2 15-ounces 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 tablespoons chopped cilantro
- Combine, beans, corn, 3 tablespoons 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.
- Calories 325, Total Fat 5 g, Sodium 933 mg, Carbohydrate 61 g, Fiber 33 g, Protein 12 g, Sugars 4 g
- Percent Daily Values are based on a 2,000 calorie diet
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