Sonoran Black Bean & Corn Enchiladas
60 mins (prep 30, cooking 30)
14 ingredients
8 servings
To make this dish completely vegetarian, use soy based cheese and sour cream substitutes. I believe white corn is less likely to have GM contamination, so that's what I use. This very mild. Add jalapenos or use a spicy enchilada sauce if you enjoy spicy food. Serve with Spanish rice and a tossed green salad.

Categories:  <-60-mins , black-beans , north-american , main-dish , mexican , beans , vegetarian , time-to-make ,
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Serving Size (269.55 g)
Servings 8
Amount per Serving
Calories 666.01 Calories from Fat 161.19
% Daily Value *
Total Fat 17.91g 220.44%
Saturated Fat 5.37g 214.82%
Trans Fat 0.0g %
Cholesterol 11.09mg 29.57%
Sodium 1057.04mg 352.35%
Total Carbohydrate 106.42g 283.78%
Dietary Fiber 27.82 g 890.09%
Sugars 5.86 g %
Protein 27.5g 439.97%
Vitamin A 513.35IU% Vitamin C 16.06mg%
Calcium 311.72mg% Iron 14.49mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh corn kernels, ground cumin