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Ingredientes
- 2 1/2 c. thick and chunky salsa (24 ounce.)
- 3 Tbsp. minced fresh cilantro
- 1 can pinto beans (15 ounce.) rinsed and liquid removed
- 1 can corn (11 ounce.) liquid removed
- 1/2 c. minced zucchini
- 2 c. Mexican blend cheese (8 ounce.) divided
- 1 can pitted sliced black olives (2.25 ounces)
- 12 x flour tortillas (6")
Direcciones
- Preheat oven to 350 degrees. Coat a 13x9-inch pan with nonstick cooking spray.
- Combine salsa and cilantro in a medium bowl; mix well. Set aside.
- Combine beans, corn, 1 c. salsa mix, zucchini, 1/2 c. cheese and olives in another medium bowl.
- Place 1/3 c. bean mix down center of each tortilla. Fold edges over filling. Place two rows of six tortillas each in pan. Cover with remaining salsa mix. Sprinkle with remaining cheese.
- Bake at 350 degrees for 20 to 25 min or possibly till cheese is melted and sauce is bubbling at edges of pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 6 servings | |
| Calories 879 | |
| Calories from Fat 720 | 82% |
| Total Fat 80.08g | 100% |
| Saturated Fat 16.73g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 1027mg | 43% |
| Potassium 577mg | 16% |
| Total Carbs 28.74g | 8% |
| Dietary Fiber 5.9g | 20% |
| Sugars 2.48g | 2% |
| Protein 15.47g | 25% |
