Naturally Ella · by Erin Alderson★ 5.0
Enchiladas Verdes
NUTRITION · PER SERVING55M COOK
CAL 31%·PRO 96%
CARBS 139G89% OF CAL
67G FIBER62G OTHER11G TOTAL SUGAR
FAT 12G17% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with black beans and cheese, then baked in a homemade salsa verde. The tangy sauce and melted cheese make these enchiladas deeply satisfying.
mainmexicancasserolebeans🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 recipe for salsa verde
- 2 cups black beans (with liquid)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 6 to 8 corn tortillas (warmed)
- 1/3 cup minced red onion
- 1/3 cup minced red pepper
- 2 ounces shredded jack cheese
At a glance
PER SERVING · TIME 55M
CAL 31%·PRO 96%
CARBS 139G89% OF CAL
67G FIBER62G OTHER11G TOTAL SUGAR
FAT 12G17% OF CAL
5G SAT7G 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
- 40m
- Sodium
- 1176mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 413mg
- Calcium
- 460mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.