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Receta Black Bean And Corn Enchiladas

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Raciónes: 6

Ingredientes

Cost per serving $2.04 view details

Direcciones

  1. Preheat oven to 375 degrees. In large nonstick skillet, combine black beans, corn, scallions and tomato. Bring to a simmer over medium-high heat. Add in 1/3 c. cilantro, oregano, cumin and chipotle pwdr. Cook, stirring occasionally, till mix is slightly thickened, 4 to 5 min. Remove from heat.
  2. Coat medium baking dish with thin layer of enchilada sauce.
  3. Place tortillas in stack on microwavable plate; cover with moist paper towel. Microwave tortillas on high till soft and heated through, about 1 minute. Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 c. bean mix. Roll tortillas and place seam-side down in baking dish. Spoon any remaining filling over enchiladas and cover with remaining enchilada sauce. Sprinkle with cheese and bake, uncovered, till bubbling, 15 min.
  4. Sprinkle enchiladas with remaining 2 Tbsp. minced cilantro and serve.
  5. This recipe yields 6 servings.
  6. Comments: Serve with a sliced jicama and orange salad sprinkled with fresh lime juice and a dash of cayenne.
  7. Description: "Here's a fresh-tasting Mexican dish which is as satisfying as it is simple to make."

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Nutrition Facts

Amount Per Serving %DV
Serving Size 323g
Recipe makes 6 servings
Calories 613  
Calories from Fat 55 9%
Total Fat 6.42g 8%
Saturated Fat 2.68g 11%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 737mg 31%
Potassium 2068mg 59%
Total Carbs 110.09g 29%
Dietary Fiber 23.7g 79%
Sugars 9.97g 7%
Protein 33.75g 54%
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