Dîner
Bean Enchiladas
Ingredients, directions and serving information for Bean Enchiladas.
La recette originale est en anglais.
Portions: 8
Temps total: 36 min
Ingrédients
- 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
Préparation
- 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.
Nutrition par portion selon la source
Taille de la portion6" enchiladas
Calories224 calories
Protéines10g
Glucides35g
Lipides5g
Graisses saturées2g
Fibres7g
Sucres3g
Sodium502mg
Cholestérol5mg
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.
Source de la recette
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.
Brouillon assisté par IA. Révision éditoriale en attente.
