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Ingredientes
- 1/4 c. Water
- 1 x Onion, minced
- 1 x Green bell pepper, minced
- 1 x Clove garlic, chopped
- 15 ounce Kidney beans, canned, liquid removed and rinsed
- 15 ounce Black beans, canned, liquid removed and rinsed
- 1 1/2 c. Frzn corn kernels
- 1 1/2 c. Cooked brown rice
- 1 1/2 c. Tomato sauce
- 4 ounce Minced green chiles
- 2 tsp Chili pwdr
- 2 tsp Grnd cumin
- 4 c. Enchilada sauce
- 12 x Corn tortillas (soft)
- 4 x Green onions, finely minced
Direcciones
- Place the water in a large pan with the onion, green pepper, and garlic.
- Cook over medium heat, stirring frequently, till softened, about 5 min. Add in the beans, corn, rice, tomato sauce, chilies, chili pwdr, and cumin. Stir to mix, then cook over low heat till warmed through, about 10 min. Remove from the heat and set aside. Preheat the oven to 350 degrees. Pour about 1/2 c. of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread proportionately over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish. Spread half of the bean mix over the tortillas. Repeat with the next 4 tortillas and the remaining mix. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top and spread proportionately. Sprinkle with the minced green onion. Cover and bake for 40 min. Remove from the oven and let rest 5 min before serving. Serve with salsa to spoon over the top, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 8 servings | |
| Calories 421 | |
| Calories from Fat 23 | 5% |
| Total Fat 2.74g | 3% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1523mg | 63% |
| Potassium 1283mg | 37% |
| Total Carbs 82.01g | 22% |
| Dietary Fiber 17.7g | 59% |
| Sugars 14.13g | 9% |
| Protein 20.66g | 33% |
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