- 1 tsp olive oil
- 1/2 tsp minced garlic (equal to 1 garlic clove)
- 1 can of black beans rinsed and drained
- 1 cup frozen corn, thawed
- 1 4oz can of chopped green chilies
- 2 Tbsp taco seasoning (optional)
- 1 tsp dried cilantro flakes
- 8 whole wheat tortillas, soft taco size
- 1 can enchilada sauce
- 1 cup shredded sharp cheddar cheese (or reduced fat cheddar)
Directions:
1. Heat 1 tsp of olive oil in a large skillet. Add in minced garlic and cook for about a minute. Add in black beans, corn, green chilies, taco seasoning, and cilantro. Cook for about 2-3 minutes or until heated through.
2. Spoon about 1/2 cup of black bean mixture in the middle of each tortilla, roll up, and place seam side down in a greased baking dish. Once all tortillas have been filled, sprinkle with cheese and cover with enchilada sauce.
3. Bake at 350 degrees for 25-30 minutes.
Nutritional Info:
Servings: 8
Calories: 271
Fat: 8g
Carbs: 39g
Fiber: 8g
Sugar: 5.5g
Protein: 12g
