Easy Cheesy Enchiladas

Easy Cheesy Enchiladas


Prep time: 10 minutes
Cooking time: 20 minutes
Makes: 16 servings
Serving Size 1/2 enchilada


2 cans (15 ounces each) black beans, drained and rinsed
1⁄2 cup salsa
1 1⁄2 cups corn (canned and drained, frozen, or fresh cooked)
1 1⁄2 cups shredded cheese
8 10" whole wheat flour tortillas
1 can (15 ounces) enchilada sauce


  1. Preheat oven to 350 degrees. Lightly oil or spray a 9 x 13-inch baking dish.
  2. Mix beans, salsa, corn, and half of the cheese together in a bowl.
  3. Spoon about 1/2 cup of the bean mixture onto each tortilla.
  4. Roll the tortilla and place seam-side down in baking dish.
  5. Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
  6. Bake for 15-20 minutes, or until hot.
  7. Refrigerate leftovers within 2 hours.


  • This dish can be prepared in a microwave safe dish. Prepare as above and cook on HIGH in the microwave for 7-10 minutes or until steaming hot. Covering the dish will reduce spattering.
  • Substitute pinto beans or kidney beans for the black beans.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Source: http://foodhero.org/recipes/easy-cheesy-en...