Ingredients
4 cups pinto beans (2 cans
15-ounce low-sodium cans or cooked)
1/2 cup Monterey Jack cheese (reduced-fat)
1 tablespoon chili powder
8 flour tortillas (6 inch)
salsa (optional)
Steps
Wash hands with soap and water.
Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds, or until tortillas are soft and warm.
Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.
Roll tortillas to enclose mixture.
Spray a 9x13 inch baking dish with nonstick cooking spray
Place enchiladas, seam side down, into baking dish.
Cover with foil and bake at 350 °F for 20 minutes or until heated through.
Serve warm with salsa.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 375 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 8 mg |
| Sodium | 825 mg |
| Carbohydrates | 59 g |
| Dietary Fiber | 11 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 17 g |
| Vitamin D | 0 mcg |
| Calcium | 271 mg |
| Iron | 5 mg |
| Potassium | 621 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Bean Enchiladas. Recipe source: In the Kitchen with Chef Stephanie Green Arizona Nutrition Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.