Enchiladas made by my mom with a few modifications.
Combine beans, onions, garlic, and 1/2 package of seasoning in pot. Heat of medium high for 20 minutes. Stirring and smashing beans. Let cool for 5-10 minutes.
Warm up tomato sauce is large sauce pan, stirring in 1/2 package of seasoning.
To make enchalidas:
Warm up oven to 350C.
Spread a thin layer of tomato sauce in 9x13 pan.
Dip tortilla in tomato sauce and place in pan.
Scoop 1 large spoon of beans, and add cheese to the tortilla.
Roll up tortilla.
Repeat with 6 more tortillas and arrange next to each other in pan.
Spread remaining sauce over and around enchiladas.
Sprinkle with more cheese.
Cook for 15-20 minutes at 350C.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 723 | ||
Calories from Fat: 270 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30g | 40 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 59.5mg | 18 % | |
Sodium 2412.2mg | 83 % | |
Potassium 949.5mg | 25 % | |
Total Carbohydrate 85.8g | 25 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 78.1g | ||
Protein 28.7g | 41 % | |
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: 723
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