September 7, 2016, Meal Mentor Recipe F
Can make ahead. Best served warm.
Line a pot with 1/4 cup water.
Saute onion and garlic until translucent.
Stir in remaining vegetables (except spinach) and spices.
Continue cooking until veggies are fork tender, adding water as necessary to prevent sticking.
Stir in black beans and spinach, cooking just until spinach is wilted.
Tear or chop tortillas into small pieces and sprinkle over top of bean mixture.
Pour enchilada sauce over top, stirring to incorporate.
Let rest for 5 minutes.
Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (490g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 277 | ||
Calories from Fat: 27 (10%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.9g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1112.2mg | 38 % | |
Potassium 1013.8mg | 27 % | |
Total Carbohydrate 57.7g | 17 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 47.1g | ||
Protein 11g | 16 % | |
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: 277
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.