Kolacja
Enchilada Bake
Ingredients, directions and serving information for Enchilada Bake.
Oryginalny przepis jest w języku angielskim.
Porcje: 8
Łączny czas: 45 min
Składniki
- 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
Przygotowanie
- 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.
Wartości odżywcze porcji według źródła
Wielkość porcji1 enchilada
Kalorie198 kalorii
Białko9g
Węglowodany31g
Tłuszcz5g
Tłuszcze nasycone2g
Błonnik8g
Cukry3g
Sód482mg
Cholesterol6mg
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.
Źródło przepisu
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.
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