This is a favorite in our family. Black beans, corn, tomatoes and chiles all combine in this creamy vegetarian enchilada dish.
Preheat broiler. Lay tortillas in oven and broil for 2-3 minutes, or until tortillas are starting to get crisp, but still flexible. When done, remove tortillas from oven and set aside. Switch oven to the "Bake" option and preheat to 350 deg F.
Stir together black beans, refried beans, corn, tabasco sauce, diced tomatoes with green chiles, and 1 cup of the mexican cheese in a medium mixing bowl.
Lightly grease a 13 x 9 baking dish. Pour 1/2 cup of the enchilada sauce into the baking dish and spread to cover bottom of dish. Divide bean and corn mixture among tortillas and roll up, placing in pan. Pour remainder of enchilada sauce over tortillas, sprinkle with remaining 1 cup of cheese. Bake at 350 deg F for 30-35 minutes or until heated through.
If you purchase enchilada sauce in the 10 oz. cans, please note that you will only need 15 ounces of it. Reserve remaining sauce for another dish or pour over tortilla chips with mexican cheese for a quick nachos appetizer to go with this meal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (583g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1236 | ||
Calories from Fat: 358 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.8g | 53 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 45.9mg | 14 % | |
Sodium 2807.9mg | 97 % | |
Potassium 801.7mg | 21 % | |
Total Carbohydrate 178.3g | 52 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 162.8g | ||
Protein 40.1g | 57 % | |
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: 1236
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