Try this Black Bean And Vegetable Enchiladas recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F and coat a 9" x 13" baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or in a blender or food processor; set aside. saute the onion and green pepper in the vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante sauce, the mashed beans, and the can of whole beans. Stir the mixture and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. combine the remaining cup of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 minutes. Uncover, sprinkle with cheeses and bake, uncovered, for 5 more minutes. To serve, place 1/2 cup of lettuce on each plate and top with two enchiladas. Garnish with sour cream, if desired. Preparation time: 15 minutes Cooking time: 20 minutes Yield: 12 enchiladas Per serving: Calories: 298 Carbohydrate: 59 g Protein: 15 g Fat: 5 g Saturated fat: 2 g Sodium: 807 mg Fiber: 12 g Serving size: 1 1/3 cups Exchanges per serving: 3 starch 1 lean meat Carbohydrate choices: 3 from MAY / JUNE 1998 MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html By Barb at PK
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Serving Size: 1 Serving (4749g) | ||
Recipe Makes: 1 | ||
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Calories: 6626 | ||
Calories from Fat: 686 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.2g | 102 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 35.4g | ||
Cholesterol 11.9mg | 4 % | |
Sodium 7345.8mg | 253 % | |
Potassium 8682.8mg | 228 % | |
Total Carbohydrate 1317.8g | 388 % | |
Dietary Fiber 247.7g | 991 % | |
Sugars, other 1070.1g | ||
Protein 231g | 330 % | |
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: 6626
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