Black Bean Enchiladas with Tomatillo Sauce

Black Bean Enchiladas with Tomatillo Sauce


  • Enchiladas:
  • 1 1/2 cups picante sauce or salsa
  • 1 (8-ounce) can salt-free tomato sauce
  • Cooking spray
  • 12 (6-inch) corn tortillas
  • 4 cups bean mixture reserved from Black Bean Chili
  • 1 1/2 cups (6 ounces) low-fat Monterey Jack cheese with jalapeño peppers, shredded
  • Tomatillo sauce:
  • 3/4 cup peeled and chopped tomatillos
  • 2 tablespoons seeded, chopped jalapeño pepper
  • 1/4 cup chopped onion
  • 1/4 cup chopped fresh cilantro
  • 1/8 teaspoon salt
  • 1 garlic clove
  • 1/2 ripe peeled avocado, seeded and mashed
  • 2 teaspoons fresh lime juice


Preheat oven to 350°.

For enchiladas, combine picante sauce and tomato sauce in a small bowl. Spread 1 cup picante mixture in the bottom of a 13- x 9-inch baking dish coated with cooking spray. Set aside remaining mixture.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place each tortilla, seam side down, in baking dish. Top enchiladas with remaining picante mixture; sprinkle with cheese. Cover dish with foil. Bake at 350° for 25 minutes or until thoroughly heated. Remove foil; bake 5 minutes or until cheese melts.

To make sauce, combine tomatillos and next 5 ingredients (through garlic) in a blender or food processor; process until coarsely ground. Combine tomatillo mixture, avocado, and lime juice. Serve with enchiladas.

  • Yield: serves 6 (serving size: 2 enchiladas and 2 1/2 tablespoons tomatillo sauce)

Nutritional Information

Calories per serving: 346
Caloriesfromfat per serving: 20%
Fat per serving: 8.1g
Saturated fat per serving: 1.7g
Monounsaturated fat per serving: 2.6g
Polyunsaturated fat per serving: 1.9g
Protein per serving: 12.6g
Carbohydrate per serving: 58.3g
Fiber per serving: 13.1g
Cholesterol per serving: 10mg
Iron per serving: 3.5mg
Sodium per serving: 936mg
Calcium per serving: 409mg

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