This was very yummy. I called this 9 servings with one enchilada per person....but in MY family this is closer to 4 or 5 servings. DH ate 4 of them for lunch, kids split one and I ate two, although I should have eaten 1, they are very filling and I was stuffed, they were just SOOOO good.
Preheat oven to 375 degrees. In a 13x9 pan (sprayed with cooking spray if you'd like, I didn't), pour a very thin layer of the enchilada sauce. Evenly divide remaining black beans, 1 cup cheese and refried beans on each tortilla (approximately 1-2 T of each). Roll the tortilla's leaving ends open and place seam side down on the sauce in the pan.
Once all tortillas are in the pan, sprinkle reserved 3/4 cup of black beans. Pour remaining enchilada sauce over top evenly as possible. Sprinkle remaining 1 cup cheese over top of sauce.
Bake in oven for approximately 30 minutes or until hot and bubbly and cheese begins to brown.
Let rest for 5 minutes, cut and serve. If desired, garnish with sour cream, green onions and black olives.
You can use whatever cheese you have, I used about 1.5 cups of 4 cheese mexican blend and the other halve cup a mixture of a little mozzarella and swiss I had leftover.
You add sliced black olives directly to the enchiladas before cooking. You'll see them as garnish on most of my dishes since the family likes them....but I don't. =)
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Serving Size: 1 Serving (507g) | ||
Recipe Makes: 9 | ||
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Calories: 1250 | ||
Calories from Fat: 355 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.5g | 53 % | |
Saturated Fat 15.7g | 78 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 47.4mg | 15 % | |
Sodium 2973mg | 103 % | |
Potassium 883.6mg | 23 % | |
Total Carbohydrate 177.6g | 52 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 160.9g | ||
Protein 43.8g | 63 % | |
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: 1250
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