Black Bean & Roasted Poblano Enchiladas

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ingredients

Poblano Peppers (Chopped) – 75g
Olive Oil – 1 Tbsp
Red Onion (Chopped) – 175g
Jalapeno (Chopped) – 25g
Black Beans (Kroger – no salt) – 1 Can
Corn (Kroger – no salt) – 1 Can
Taco Seasoning (Wild Tree) – 1 Tbsp
Whole Wheat Tortillas (Kroger) – 6
Red Enchilada Sauce (Kroger) – 1 small Can
Salsa (Mrs Renfro’s – Tequila Salsa) – 2 Tbsp
Reduced Fat Cheddar Cheese (Sargento) – 1/4 Cup

Makes 6 Enchiladas

Add Poblano directly to stove top and char each side
Add Olive Oil to pan over medium heat
Add Poblano, Onion, Jalapeno (all 3 chopped) and stir for about 4 min
Add Black Beans, Corn, and Taco Seasoning, stirring occasionally for about 5 min
Pour about 1/3 of the Enchilada Sauce into a pan (x)
Evenly distribute the mixture into the Tortillas and roll
Top with Cheese, Enchilada sauce and any left over peppers and onions.
Bake @ 350 for about 15-20 min

Calories

Calories – 314, Protein – 11g, Carbs – 49g, Fat – 8g

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