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Camellia Brand
a plate of one Black Bean Seafood Enchiladas

Black Bean Seafood Enchiladas

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  • 1/2 cup canned RO*TEL tomatoes with green chiles
  • 1 pound raw, peeled shrimp
  • 1/2 pound lump crabmeat, picked over
  • 2 1/2 cups cooked Camellia Brand Black Beans
  • 1/4 cup chopped cilantro
  • 4 ounces chopped green chiles
  • 2 1/2 cups shredded low-fat sharp Cheddar cheese
  • Salt and pepper to taste
  • 8-10 flour tortillas
  • 2 cups Monjunis Salsa di Pomidoro or another brand of salsa
Total time:
55 minutes
Prep time:
20 minutes
Cook time:
35 minutes


  1. Preheat oven to 350 degrees. Spray an 8x11x2 inch baking dish with nonstick cooking spray.
  2. Cook the RO*TEL tomatoes, shrimp and crabmeat in a small frying pan or pot over medium heat. Cover and simmer until shrimp are cooked through and pink.
  3. To a large bowl, add the shrimp mixture, cooked beans, cilantro, green chiles and 2 cups Cheddar cheese. Toss until thoroughly blended, and add salt and pepper to taste.
  4. Place ¼ cup of the mixture into the center of a tortilla, roll up and place in baking dish, seam side down. Repeat using all of the shrimp mixture and tortillas.
  5. Cover the enchiladas with salsa, and sprinkle with the remaining cheese.
  6. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through.