Black Bean Enchiladas - PCOS-Friendly Recipe
This Black Bean Enchiladas is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion (1 medium)
- 1 teaspoon ground cumin
- 1 cup frozen whole kernel corn, thawed
- 3/4 cup Old El Paso™ Thick 'n Chunky medium salsa
- 1 can (15 oz) Progresso™ black beans, rinsed and drained
- 2 cups shredded Monterey Jack cheese (8 oz)
- 10 corn tortillas (6 inch)
- 1 can (10 oz) Old El Paso™ enchilada sauce
- Chopped avocado, black olives, sour cream and cilantro, if desired
Instructions
- Heat oven to 350 °F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
- On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
- Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.
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Frequently Asked Questions
Yes, this Black Bean Enchiladas recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 10 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
Each recipe you add to your rotation makes PCOS management easier. Variety keeps you from getting bored and quitting.
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