Rating: 4 stars
31 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3

Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

bake:
25 mins
total:
50 mins
prep:
25 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.

    Advertisement
  • For filling, in a large bowl, stir together beans and soup. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in eight ungreased 10- to 12-ounce au gratin dishes or two ungreased 2-quart rectangular baking dishes.

  • For sauce, in a small bowl, stir together enchilada sauce and tomato sauce. Spoon over tortillas.

  • Bake, covered, about 20 minutes for the small dishes (about 30 minutes for the large dishes) or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper. Makes 8 servings.

Nutrition Facts

360 calories; fat 10g; cholesterol 22mg; saturated fat 5g; carbohydrates 55g; mono fat 2g; poly fat 1g; insoluble fiber 12g; sugars 2g; protein 20g; vitamin a 1263.3IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.2mcg; sodium 1139mg; potassium 371mg; calcium 272.6mg; iron 2.7mg.
Advertisement