Try this Black Bean Enchiladas recipe, or contribute your own.
Suggest a better descriptionIn a big pot, combine the beans, water, and bay leaf. Bring to boil, reduce heat and simmer for an hour or so until tender. Add the tomatoes, onion, corn, peppers, garlic, cumin and chiles. Simmer for 15 minutes, add the cilantro. Take flour tortillas (or corn, but dip them in some stock to soften, or nuke them), fill with 1/2 cup of the beans and roll, placing seam side down in a dish. Nuke (or bake) until hot. Pour more beans over, and tomatillo salsa, garnish with sour cream. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 46 | ||
Calories from Fat: 3 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.4mg | 1 % | |
Potassium 138.6mg | 4 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 5.6g | ||
Protein 2.8g | 4 % | |
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: 46
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