these easy enchiladas are packed with protein & fiber, come together quickly and are also budget-friendly! you’ll need just 6 ingredients and 20 minutes to have these on the table!
- 1 pack of whole wheat, corn or flour tortillas (I used whole wheat)
- 1 can of no-salt-added corn, drained (can also use fresh or frozen)
- 1 can of reduced sodium black beans, drained & rinsed
- 1 can of reduced sodium dark red kidney beans, drained & rinsed
- 1 can or bag of enchilada sauce
- 2 cups colby jack or sharp cheddar cheese, shredded (don’t buy pre-shredded, the anti-caking ingredients put in those cheeses mess with the melt)
- optional: box of quick-cooking brown rice, avocado, salsa, fresh chopped cilantro and plain greek yogurt
- preheat oven to 400 degrees F and spray a 9×13 inch baking dish with cooking spray. set aside.
- in a large mixing bowl, combine beans and corn, 1/4 cup of the enchilada sauce and a handful of the shredded cheese. toss to combine.
- take one tortilla at a time and using a spoon, fill one end of the tortilla with about 1/4 cup or so of the corn/bean mixture. carefully roll the tortilla up and place it seam down in a 9×13 baking pan. repeat until you’ve used all your tortillas or have run out of room in the pan.*
- once all filled and rolled tortillas are in the pan, pour enchilada sauce evenly over the rolled tortillas and then top with remaining cheese.
- bake at 400 degrees F for about 10-15 minutes or until cheese begins to bubble.
- optional: top with freshly chopped cilantro before serving
If have left over bean/corn mixture, you can make additional enchiladas and freeze in an airtight container for up to 2 months. You can also place in an airtight container in the fridge and serve over extra brown rice for an enchilada burrito bowl.
Keywords: dinner, enchiladas, quick, easy, vegetarian