Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.

    Advertisement
Instructions Checklist
  • Heat oil in medium-size saucepan over medium-low heat. Add the onion and garlic; sauté 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • Bake in 350°F oven for 35 minutes or until heated through.

Nutrition Facts

344 calories; 14 g total fat; 22 mg cholesterol; 1165 mg sodium. 46 g carbohydrates; 18 g protein;

Reviews