A versatile and tasty dish that comes together for a healthy dinner in just 30 minutes!

Average Cost: $10.08
Prep Time: 10 minutes
Average Cook Time: 20 minutes
Average Servings: 8

Recipe Source: FoodHero.org


  • 2 Cans (15 ounces each) pinto beans, drained and rinsed
  • 1 Cup salsa
  • 1 1/2 Cups corn (fresh or frozen, or a 15-ounce can drained and rinsed)
  • 1/2 Cup chopped mild green chiles (4-ounce can)
  • 1/2 Tsp garlic powder or 2 cloves garlic, finely chopped
  • 1 1/2 Cups shredded cheese
  • 8 Whole wheat flour tortillas (10-inches) or 12 corn tortillas (6-inches)
  • 1 Can (15 ounces) enchilada sauce


Step 1

Preheat oven to 350 degrees. Lightly oil or spray a 9 x 13-inch baking dish.

Step 2

Mix beans, salsa, corn, chiles, garlic and half of the cheese together in a bowl.

Step 3

Warm each tortilla in a dry skillet and stack them on a plate. Spoon about 1/2 cup of the bean mixture onto each tortilla.

Step 4

Roll the tortilla and place seam-side down in the baking dish. Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.

Step 5

Bake for 15 to 20 minutes, or until hot. Refrigerate leftovers within 2 hours.

Utensils Needed

  • 9 x 13-Inch baking dish
  • Medium bowl
  • Skillet
  • Mixing spoon
  • Can opener
  • Measuring cups
  • Sharp knife
  • Cutting board


Serving Size: 1 Enchilada

Total Fat6 g
Saturated Fat2.5 g
Cholesterol15 mg
Sodium580 mg
Total Carbohydrates30 g
Dietary Fiber6 g
Total Sugars4 g
Added Sugars0 g
Protein9 g