White Bean Enchiladas

White Bean Enchiladas
Photo by www.myrecipes.com


  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 tablespoon sliced green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
  • ½ cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
  • 1 teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro (optional)
  • + 5 more ingredients
    • 2 tablespoons fat-free sour cream
    • 6 (6-inch) corn tortillas
    • 2 tablespoons canned chopped green chiles
    • Cooking spray
    • ¼ cup water

Preheat oven to 350°. Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin. Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the...

View full recipe at My Recipes


Variations on White Bean Enchiladas

  • White Bean Enchiladas
    • 1/2 cup plus 2 tablespoons canned vegetable broth, undiluted and divided
    • 1 cup (4 ounces) shredded part-skim mozzarella cheese
    • +61 other ingredients

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