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Bean Enchiladas

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Bean Enchiladas
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  • Makes: 4 servings

Make this easy enchilada recipe tonight for a quick and healthy dinner. Serve it with Brazillian Rice on the side.

Ingredients

  • 4 cup pinto beans (cooked, or 2-15 ounce low sodium cans)
  • 1/2 cup Monterey Jack cheese (reduced-fat)
  • 1 tablespoon chili powder
  • 8 flour tortillas (6 inch)
  • salsa (optional)

Directions

1. Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.

2. Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds, or until tortillas are soft and warm.

3. Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.

4. Roll tortillas to enclose mixture.

5. Spray a 9"x13" baking dish with non-stick cooking spray

6. Place enchiladas, seam side down, into baking dish.

7. Cover with foil and bake at 350 degrees for 20 minutes or until heated through.

8. Serve warm with salsa.

Source: Arizona Nutrition Network, Healthy Lifestyles 2003
In the Kitchen with Chef Stephanie Green

Nutrition Information

Serving Size: 6" enchiladas, 1/4 of recipe (226g)
Nutrients Amount
Calories 375
Total Fat N/A
Saturated Fat 3 g
Cholesterol 8 mg
Sodium 825 mg
Total Carbohydrate 59 g
Dietary Fiber 11 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 17 g
N/A - data is not available
Nutrients Amount
Calories 375
Saturated Fat 3 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Cholesterol 8 mg
Total Carbohydrate 59 g
Dietary Fiber 11 g
Total Sugars 3 g
Added Sugars 0 g
Protein 17 g
Minerals
Sodium 825 mg
Vitamins
Note: only nutrients that are available will show on this display

MyPlate Food Groups

CMP Food Groups
MyPlate Food Groups
Vegetables
3/4 cups
Grains
2 ounces
Protein Foods
3 3/4 ounces
Dairy
1/3 cups

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