Abendessen
Enchilada Bake
Ingredients, directions and serving information for Enchilada Bake.
Der ursprüngliche Rezepttext ist auf Englisch.
Portionen: 8
Gesamtzeit: 45 min
Zutaten
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups black beans, cooked
- 1 cup kernel corn
- 1 teaspoon cumin
- 2 cups prepared salsa, divided
- 8 corn tortillas
- 1/2 cup Monterey Jack cheese, shredded
Zubereitung
- Wash hands with soap and water.
- In a large skillet heat oil over medium-high heat; sauté onion and garlic 2 to 3 minutes.
- Add beans, corn, cumin and 1/2 cup salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
- Spoon 1/3 cup filling onto each tortilla; roll up.
- Spoon 1/2 cup salsa into 11x7x2 inch baking dish. Arrange tortillas seam side down; top with remaining 1 cup sauce.
- Cover and bake in 350 °F oven for 15 to 20 minutes.
- Uncover; top with cheese. Bake 2 minutes longer or until cheese is melted.
Nährwerte pro Portion laut Quelle
Portionsgröße1 enchilada
Kalorien198 Kalorien
Eiweiß9g
Kohlenhydrate31g
Fett5g
Gesättigte Fettsäuren2g
Ballaststoffe8g
Zucker3g
Natrium482mg
Cholesterin6mg
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.
