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Black Bean Enchiladas/ Enfrijoladas

  • Prep 15 min
  • Total 40 min
  • Ingredients 13
  • Servings 4

Ingredients

1
tablespoon vegetable oil
1/2
cup coarsely chopped white onion
1
teaspoon finely chopped garlic
1
can (19 oz) Progresso™ Vegetable Classics hearty black bean soup
1/4
cup chicken broth
1
teaspoon chicken bouillon granules
1
tablespoon dried or 2 tablespoons chopped fresh epazote
8
corn tortillas (6 inch)
2
cups shredded cooked chicken
1 1/2
cups crumbled or shredded asadero, manchego or quesadilla style cheese (6 oz)
1/2
cup chopped onion
1/2
cup sour cream
2
tablespoons whipping cream

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
Calories from Fat
270
% Daily Value
Total Fat
30g
47%
Saturated Fat
15g
75%
Trans Fat
1/2g
Cholesterol
130mg
44%
Sodium
1120mg
47%
Potassium
400mg
11%
Total Carbohydrate
46g
15%
Dietary Fiber
9g
37%
Sugars
7g
Protein
38g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
45%
45%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

To substitute for the Progresso® black bean soup, increase the amount of chicken broth to 1/3 cup and use 2 cans (15 oz each) Progresso® black beans, undrained.

Directions

  • 1 Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Cook white onion and garlic in oil, stirring occasionally, until tender.
  • 2 In blender, place cooked onion and garlic, the bean soup, broth and bouillon; cover and blend on low speed until smooth. Pour mixture into same skillet; stir in epazote. Keep warm over medium-low heat while making the enchiladas.
  • 3 Wrap 4 tortillas at a time in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking.
  • 4 Dip each tortilla into bean mixture until coated. Top each tortilla evenly with chicken; roll up. Place in 9-inch square or 11x7-inch (2-quart) glass baking dish. Pour remaining bean mixture over enchiladas; sprinkle with cheese and onion. In small bowl, mix sour cream and whipping cream until blended; pour over enchiladas.
  • 5 Bake uncovered 15 to 25 minutes or until thoroughly heated.

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