Any type of canned bean will work in these easy layered enchiladas, but our favorite combination is a mix of black and pinto beans. Serve as a vegetarian main dish or as a tasty side for roasted pork or chicken.
1 Serrano or jalapeno chile, chopped and seeded if desired
2 tablespoon Lime juice
1.5 teaspoon Ground Cumin
16 Corn Tortillas
2 cup Low sodium canned beans, rinsed
2 cup Frozen chopped kale or collards
Nutrition value
38
calories per serving
< 1 g Fat3 g Protein5 g Carbs4 g FiberOther
Current Totals
< 1 g Fat
3 g Protein
5 g Carbs
4 g Fiber
MacroNutrients
Carbs
5 g
Protein
3 g
Fiber
4 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
101 mg
Iron
3 mg
Vitamin A
987 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
83 mcg
Vitamin B12
0 mcg
Vitamin C
60 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
59 mg
Manganese
1 mg
Phosphorus
59 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
