Total Time: 45 minutes. Prep 20 minutes. Bake 25 minutes.
Serving Size: 3 (serving size = 2 enchiladas)
1 can (15 ounces) low sodium black beans, drained and rinsed
1 cup chopped broccoli (I used frozen broccoli measured out to 2.5 cups before defrosted after chopped and defrosted ~ 1 cup)
1 tbsp. olive oil
3 cloves garlic, chopped
1 tbsp. onion powder
1 tsp. cumin
1 tbsp. fresh cilantro, chopped
1/2 tsp. salt
6 100% whole wheat or corn tortillas
3/4 cup Enchilada sauce
1 cup reduced fat cheddar or Mexican blend cheese
Preheat the oven at 350 degrees. In a large skillet sauté the garlic and olive oil for 1 minute. Then add the beans, broccoli, onion powder, cumin, cilantro, and salt. Cook for ~ 3-5 minutes on low heat. Spoon ~ 1/2 cup bean mixture in the center of each tortilla. Roll up and place in a greased 8 x8 inch baking dish. Top with enchilada sauce and cheese. Bake for 25 minutes.