Isabel Eats · by Isabel Orozco-Moore★ 4.8 (62)
Black Bean Enchiladas
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 35%
CARBS 39G59% OF CAL
15G FIBER5G SUGAR19G OTHER
FAT 16G53% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Black bean enchiladas stuffed with beans, corn, and roasted peppers, then baked in enchilada sauce and cheese. A vegetarian family dinner.
mainmexicancasserolebeans🥧 baking dish⚡ microwave🍳 skillet🔥 ovenvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 2 cloves garlic, (minced)
- 1 large green bell pepper, (diced)
- 1 small onion, (diced)
- 1 (15-oz) can BUSH'S black beans, (drained and rinsed)
- 1 (15-oz) can yellow corn, (drained and rinsed)
- 1 teaspoon kosher salt, (plus more to taste)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 cups shredded Mexican-blend cheese, (divided)
- 8 (8-inch) flour tortillas ((also called soft-taco size))
- 2 cups enchilada sauce, (divided)
- optional toppings: sour cream, cilantro, diced avocados
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 35%
CARBS 39G59% OF CAL
15G FIBER5G SUGAR19G OTHER
FAT 16G53% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1115mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 301mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.