Salsa Verde Bean Enchiladas

Preparation Time: 20 minutes, Baking Time: 40 minutes, Standing Time: 10 minutes


Ingredients

  • 2 cans (15 ounces each) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 12 soft corn or flour tortillas (6 to 8 inch diameter)
  • 2 cups prepared salsa verde
  • 1-1/2 cups shredded Mexican cheese blend
  • sour cream, chopped avocado, fresh chopped cilantro, lime wedges, optional

Directions

Makes 6 servings.

  1. Drain 1 can of salad; discard liquid. Place in food processor. Process until pureed but still slightly chunky.
     
  2. In large bowl, stir together pureed salad, second can of salad with liquid, and ground cumin. Spoon mixture evenly down center of tortillas. Roll up and place seam-side down in 13x9-inch baking dish sprayed with nonstick cooking spray.
     
  3. Pour salsa verde evenly over enchiladas. Top with cheese. Cover with foil. Bake at 350°F 30 minutes. Remove foil; continue baking 10 to 15 minutes until beginning to brown around edges. Let stand about 10 minutes before serving with optional toppings, if desired.


Nutrition Information

Per serving (1/6 of recipe): 418 calories; 15 g protein; 53 g carbohydrate; 16 g fat; 1438 mg sodium; 27 mg cholesterol; 9 g dietary fiber;  15 mg iron; 0.06 mg thiamin; 1224 IU vitamin A; 3 mg vitamin C.



Posted on January 27, 2014 .