Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Vegetarian Bean and Cheese Enchiladas
NUTRITION · PER SERVING40M COOK
CAL 37%·PRO 95%
CARBS 103G56% OF CAL
54G FIBER0G ADDED0G INTRINSIC46G OTHER3G TOTAL SUGAR
FAT 33G41% OF CAL
17G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Black bean and cheese enchiladas in a simple, flavorful sauce, ready in 40 minutes. A satisfying vegetarian meal that's easy to scale up or down.
mainmexicancasserolebeans🥧 baking dish🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup enchilada sauce
- 7 to 8 flour tortillas, 6-8 inches, lightly warmed, see notes above
- 1.5 cups cooked black beans, I use this slow-cooker recipe, see notes above
- 4 ounces Monterey Jack cheese, grated
- 1/2 cup cilantro, finely chopped
- 4 scallions, thinly sliced
At a glance
PER SERVING · TIME 40M
CAL 37%·PRO 95%
CARBS 103G56% OF CAL
54G FIBER0G ADDED0G INTRINSIC46G OTHER3G TOTAL SUGAR
FAT 33G41% OF CAL
17G SAT17G 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
- 20m
- Cook
- 20m
- Sodium
- 1501mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 709mg
- Calcium
- 768mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.