The Recipe Critic · by Alyssa Rivers★ 5.0 (2)
Enchilada Pie
NUTRITION · PER SERVING75M COOK
CAL 31%·PRO 72%
CARBS 38G24% OF CAL
9G FIBER24G OTHER5G TOTAL SUGAR
FAT 36G52% OF CAL
14G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of seasoned ground beef, vegetables, beans, cheese, and corn tortillas baked together in enchilada sauce. An easy casserole twist on traditional enchiladas.
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Nutrition & ingredients
Ingredients
serves 6- ¼ cup olive oil
- 2 Tablespoons Flour
- 3 Tablespoons Chili Powder
- 1 (15 ounce) can tomato sauce
- 1 ½ cups vegetable stock
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper (to taste)
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon ground pepper
- ½ medium white onion (diced)
- 1 green bell pepper (diced)
- 3 cloves garlic (minced)
- 1 can black beans (15 ounce drained)
- 6 six-inch corn tortillas
- 2 cups shredded pepper jack cheese
- 1 cup shredded Monterey jack cheese
At a glance
PER SERVING · TIME 75M
CAL 31%·PRO 72%
CARBS 38G24% OF CAL
9G FIBER24G OTHER5G TOTAL SUGAR
FAT 36G52% OF CAL
14G SAT22G 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
- 30m
- Cook
- 45m
- Sodium
- 1711mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 850mg
- Calcium
- 468mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1711MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.