Spicy Black Bean, Green Chili & Manchego Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian enchiladas filled with spiced black beans and green chilis, topped with red sauce and cheese. Served with fresh sides, they're a hearty and flavorful Mexican dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 small corn or flour tortillas ((I’d recommend flour))
- 1 15-ounce can black beans ((drained and rinsed))
- 1 4-ounce can diced green chilies
- 1 28-ounce can red enchilada sauce ((such as Las Palmas))
- 1/2 cup grated Manchego cheese ((plus more for topping // or sub Cotija or Pepper Jack))
- 1/4 cup light sour cream or Greek yogurt
- Diced green onion
- Cilantro
- Grilled fajita vegetables
- Avocado
- Salsa
- Sour cream
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1937mg
- 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
- 1039mg
- Calcium
- 328mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1937MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.