Black Bean Enchiladas Recipe
Recipe By Cookie and Kate
Hearty vegetarian enchiladas that make use of pantry and freezer ingredients. Top with cilantro and avocado for a fresh and vibrant meal.
4.7
18 Rating -
Rate
Vegdiet
45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Black Bean Enchiladas Recipe
- 2 ounce Jarred, drained roasted red peppers
- 0.06 cup Water
- 1/4 Small yellow onion, chopped
- 1/2 Cloves Garlic
- 1/2 tablespoon Lime juice
- 1/4 tablespoon Olive oil
- 1/4 teaspoon Sugar
- 1/4 tablespoon Olive oil
- 1/4 Yellow Onion, Chopped
- 2 ounce Frozen Spinach
- 2 ounce Frozen Corn
- 3.50 ounce 1 Can Black Beans, Rinsed And Drained
- 1.75 ounce 1 can diced green chiles, drained
- 0.13 cup Roasted red pepper sauce sauce
- 1/4 cup Crumbled Feta Cheese
- As required Salt and pepper
- 2-2.50 Corn Tortillas
- 1/4 cup Shredded Jack Cheese
- 3/4-1 Avocados from mexico
- 0.08 cup Chopped cilantro leaves, loosely packed
Nutrition
value
value
415
calories per serving
18 g Fat21 g Protein38 g Carbs33 g FiberOther
Current Totals
- Fat18g
- Protein21g
- Carbs38g
- Fiber33g
MacroNutrients
- Carbs38g
- Protein21g
- Fiber33g
Fats
- Fat18g
Vitamins & Minerals
- Calcium409mg
- Iron10mg
- Vitamin A3426mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9257mcg
- Vitamin B12< 1mcg
- Vitamin C117mg
- Vitamin E3mg
- Copper1mcg
- Magnesium299mg
- Manganese3mg
- Phosphorus384mg
- Selenium25mcg
- Zinc4mg
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
Recipe By Cookie and Kate