Easy Bean Enchiladas
Summer crisp Whole Kernel Corn
½ can (14 oz.) cut diced tomatoes
1 can (14 oz.) Bonduelle black beans, rinsed
1 can (12oz.) Del Monte® Whole Kernel Corn, rinsed and drained
½ cup diced green bell pepper
½ cup chopped onion
1 Tbsp. chili powder
2 tsps. cumin
⅓ cup reduced-fat cream cheese, softened
8 corn tortillas
½ cup shredded low fat sharp Cheddar cheese
⅓ cup chopped fresh cilantro
- Preheat oven to 350°F. Lightly coat a 13x9-inch baking dish with non-stick cooking spray.
- Combine tomatoes, beans, corn, bell pepper, onion, chili powder and cumin in a large skillet. Bring to a boil over medium-high heat. Reduce to medium, cover and cook 8 to 10 minutes and slightly thickened. Remove from heat.
- Stir cream cheese into tomato mixture until well blended. Place a tortilla in the baking dish and lightly coat both sides with cooking spray. Spoon 1/4 cup of bean mixture down center of tortilla. Roll up and place, seam side down in pan. Continue with remaining tortillas. Spoon remaining tomato mixture over enchiladas.
- Spray foil with cooking spray and cover dish. Bake 15 minutes or until hot. Remove foil; sprinkle with cheese and bake, uncovered, 5 minutes or until melted. Sprinkle with cilantro before serving.
VARIATION: To make Chicken Enchiladas, prepare recipe as directed, except use 1 1/2 cups chopped cooked chicken or leftover turkey instead of beans in Step 2.