Bean And Cheese Roll-Ups

Bean And Cheese Roll-Ups
Servings: 8 Prep 15 mins Cook 12 mins Bake 350°F 35 mins


  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cans (16 ounces each) black beans, one can drained and rinsed, and the other can undrained
  • 1 cup frozen corn, defrosted and drained
  • 8 large flour tortillas
  • 6 ounces Cheddar cheese, shredded (2 cups)
  • 2 cans (10 ounces each) enchilada sauce

Make It

1. Preheat oven to 350 degrees F.

2. Heat oil in medium-size saucepan over medium-low heat. Add the onion and garlic; saute for 5 minutes or until softened. Add both cans of beans; cook for 7 minutes. Slightly mash the mixture with a potato masher, leaving half the beans somewhat unmashed. Stir in corn.

3. Spoon an equal amount of bean mixture in the center of each tortilla. Top each with Cheddar cheese, dividing equally. Tuck in the sides of the tortillas; roll each tortilla into an egg-roll-shaped log. Place enchiladas in a 13 x 9 x 2-inch casserole. Pour the enchilada sauce over the top and around the sides of enchiladas. Cover with aluminum foil.

4. Bake in 350 degrees F oven for 35 minutes or until heated through.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 344, Fat, total (g): 14, chol. (mg): 22, carb. (g): 46, pro. (g): 18, sodium (mg): 1165, Percent Daily Values are based on a 2,000 calorie diet.