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Add a photoRaciónes: 12
Ingredientes
- 8 ounce Mole sauce, (1 jar)
- 1 c. Water
- 24 x Corn tortilias
- 1 lb Black beans, prepared
- 1 pt Ricotta
- 4 x Tomatillo, cleaned and sliced thin
- 1 c. Cheddar cheese, grated
Direcciones
- 1. In a sauce pan bring mole sauce and water to a boil. Simmer till reduced by 1/4.
- 2. In a heavy skillet, heat tortillas one at a time on both sides. Using tongs, dip tortillas into sauce.
- 3. Lay tortilla on counter and fill with 1/4 c. beans, two tsp. ricotta and one slice of tomatillo.
- 4. Roll tortillas up and place into baking dish. (Tortillas may be folded if you prefer.)
- 5. Proportionately pour remaining sauce over enchiladas. Top with Cheddar cheese and bake at 350 for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 12 servings | |
| Calories 349 | |
| Calories from Fat 147 | 42% |
| Total Fat 16.44g | 21% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 334mg | 14% |
| Potassium 763mg | 22% |
| Total Carbs 33.93g | 9% |
| Dietary Fiber 7.9g | 26% |
| Sugars 1.42g | 1% |
| Protein 17.07g | 27% |
