Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (105)
Easy Cheese Enchiladas
NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 72%
CARBS 45G27% OF CAL
10G FIBER3G SUGAR32G OTHER
FAT 39G53% OF CAL
20G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas rolled with cheese, black beans, and spinach, baked in enchilada sauce. A vegetarian Mexican main that can be prepped ahead.
mainmexican🥧 baking dish⚡ microwave🔥 ovengluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ cups Enchilada Sauce
- 8 corn tortillas
- 1¼ cups shredded sharp cheddar cheese
- 1¼ cups shredded Monterey Jack cheese
- 8 ounces Oaxaca cheese (torn)
- 1 cup cooked black beans (drained and rinsed)
- 5 ounces spinach (steamed and chopped*)
- 1 jalapeño pepper (thinly sliced)
- ½ cup chopped fresh cilantro
- ½ avocado (diced)
- ½ lime (for squeezing)
At a glance
PER SERVING · TIME 50M
CAL 33%·PRO 72%
CARBS 45G27% OF CAL
10G FIBER3G SUGAR32G OTHER
FAT 39G53% OF CAL
20G SAT20G 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
- 15m
- Cook
- 35m
- Sodium
- 1447mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 712mg
- Calcium
- 858mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1447MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.