Veggie Enchiladas with Black Beans, Corn, and Goat Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas wrapped around black beans, corn, and tangy goat cheese, then baked in a homemade enchilada sauce of tomatoes and warm spices. Vegetarian and satisfying, with creamy pockets of cheese and hearty beans.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 package Mission® Gluten Free Tortillas ((6 count))
- 3 cloves garlic (peeled and minced)
- 1/2 yellow onion (peeled and minced)
- 1 jalapeno (seeded and finely chopped)
- 2 15oz cans black beans (canned, drained and rinsed)
- 1 cup corn kernels (fresh or frozen, rinsed)
- 6 oz goat cheese (crumbled)
- 2 6oz cans tomato sauce (canned)
- 1 tbsp dried oregano
- 2 tsp chili powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/4 cup cilantro (fresh, chopped)
- 2 scallions (fresh, chopped)
- 1 avocado (peeled and sliced, optional)
- olive oil
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 2581mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1330mg
- Calcium
- 392mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2581MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.