Try this Black Bean Enchiladas recipe, or contribute your own.
Suggest a better description1. In a sauce pan bring mole sauce and water to a boil. Simmer until reduced by 1/4. 2. In a heavy skillet, heat tortillas one at a time on both sides. Using tongs, dip tortillas into sauce. 3. Lay tortilla on counter and fill with 1/4 cup beans, two teaspoons ricotta and one slice of tomatillo. 4. Roll tortillas up and place into baking dish. (Tortillas may be folded if you prefer.) 5. Evenly pour remaining sauce over enchiladas. Top with Cheddar cheese and bake at 350? for 30 minutes. Recipe by: Andre Prost, Inc. Posted to MasterCook Digest by "Christopher E. Eaves"
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 57 | ||
Calories from Fat: 29 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 12.7mg | 4 % | |
Sodium 51.5mg | 2 % | |
Potassium 51.3mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.1g | ||
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: 57
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