Ingredients
1 small onion, chopped1 small green pepper, chopped1/2 cup sliced fresh mushrooms2 teaspoons olive oil1 garlic clove, minced1 can (15 ounces) black beans, rinsed and drained3/4 cup frozen corn, thawed1 can (4 ounces) chopped green chiles2 tablespoons reduced-sodium taco seasoning1 teaspoon dried cilantro flakes6 whole wheat tortillas (8 inches), warmed1/2 cup enchilada sauce3/4 cup shredded reduced-fat Mexican cheese blendOptional: Minced fresh cilantro and chopped tomatoes
Preparation
In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chiles, taco seasoning and cilantro; cook until heated through, 2-3 minutes.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce and cheese.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Garnish servings with cilantro and tomatoes if desired.
