Try this Enchiladas with "Refried" Beans and 2 Sauces recipe, or contribute your own.
Suggest a better descriptionIn 12" skillet over medium heat, heat oil; add onion, green pepper, and garlic; cook 3 to 4 minutes until softened. Add chili powder, cumin and oregano; cook and stir 1 minute. To mixture in skillet add beans, corn, broth, cliantro, salt & pepper; bring to boil, stirring. Reduce heat to medium-low; cook 5 to 10 minutes, stirring occasionally until most of liquid has been absorbed. Meanwhile, heat overn to 350F; spray 12x8x2" baking dish wih no-stick cooking spray. Remove skillet from heat; using back of spoon, mash half or all of beans, depending on texture desired. Place one warm tortilla flat on work surface; spoon 3 to 4 tablespoons bean mixture down center, roll up. Repeat procedure with remining tortillas and bean mixture, placing each enchilada as if it is rolled in prepared baking dish. Spoon Salsa Verde or Red Enchilada Sauce over enchiladas; bake 15 to 20 minutes to heat through. Serve immediately accompanied by sour cream, if desired, and any remaining sauce. Recipe By : Redbook - May 1994 From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 73 | ||
Calories from Fat: 43 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 1369.8mg | 47 % | |
Potassium 75.5mg | 2 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.1g | ||
Protein 1.4g | 2 % | |
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: 73
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