Abendessen
Bean Enchiladas
Ingredients, directions and serving information for Bean Enchiladas.
Der ursprüngliche Rezepttext ist auf Englisch.
Portionen: 8
Gesamtzeit: 36 min
Zutaten
- 4 cups canned pinto beans, low-sodium
- 1/2 cup Monterey Jack cheese, reduced-fat
- 1 tablespoon chili powder
- 8 (6 inch) flour tortillas
- salsa
Zubereitung
- Wash hands with soap and water.
- Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
- Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds, or until tortillas are soft and warm.
- Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.
- Roll tortillas to enclose mixture.
- Spray a 9x13 inch baking dish with nonstick cooking spray
- Place enchiladas, seam side down, into baking dish.
- Cover with foil and bake at 350 °F for 20 minutes or until heated through.
- Serve warm with salsa.
Nährwerte pro Portion laut Quelle
Portionsgröße6" enchiladas
Kalorien224 Kalorien
Eiweiß10g
Kohlenhydrate35g
Fett5g
Gesättigte Fettsäuren2g
Ballaststoffe7g
Zucker3g
Natrium502mg
Cholesterin5mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Rezeptquelle
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
KI-unterstützter Entwurf. Redaktionelle Prüfung steht aus.
