Try this Nutrient-Rich- Spicy Bean Enchiladas recipe, or contribute your own.
Suggest a better descriptionIn nonstick skillet, heat oil over medium-high heat; cook onion and green pepper, stirring often, for 8 minutes or until softened. Stir in garlic, cumin, chili powder, oregano and hot pepper flakes; cook, stirring, for 2 minutes. Add beans and mash coarsely. [Recipe can be prepared to this point, covered and refrigerated for up to 1 day.] Stir in half of the salsa; cook, stirring often, for 8 minutes. Divide mixture among tortillas and roll up. Place tortillas, seam side down, in lightly greased 11x7-inch baking dish. spoon remaining salsa over top; sprinkle with cheese. Cover with foil; bake in 450F 230C oven for 10 minutes. Alternately, cover with waxed paper and microwave at High for 5 minutes. Per Serving: about 430 calories, 18 g protein, 13 g fat, 64 g carbohydrate very high source fibre, good source calcium, excellent source iron. Source: Canadian Living magazine Oct 94 Presented in article by Rose Murray: "Health & Well-Fare: Cooking On Your Own" [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 163 | ||
Calories from Fat: 52 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 602.4mg | 21 % | |
Potassium 390.3mg | 10 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 21.6g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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