• 2 cans (15 ounces each) black beans, drained and rinsed
  • ½ cup salsa
  • 1 ½ cups shredded cheese, reduced fat
  • 1 1⁄2 cups corn
  • 8 10-inch whole wheat flour tortillas
  • 1 can (15 ounces) enchilada sauce


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

2. Mix beans, salsa, corn, and half of the cheese together in a bowl. Spoon about ½ cup of the bean mixture into each tortilla. Roll the tortilla and place seam-side down in the baking dish. Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.

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


With a little brown rice and a crisp green salad on the side, you can enjoy a DASH diet friendly meal. Switch up the black beans for pinto or kidney beans if you wish.