Bean Enchiladas
Course
Serves 4
The beans and the whole wheat tortillas transform this dish into a high fiber, yummy dish.
Ingredients
Instructions
Preheat oven to 350F degrees.
In a medium bowl, combine the mashed beans, cheese, onions, olives, one cup tomato sauce, and garlic salt.
Place about 1/3 cup bean mixture along center of each tortilla. Roll up and place enchiladas in large baking dish.
Spoon remaining tomato sauce on top of the filled tortillas. Sprinkle with additional cheese, if desired.
Bake for 15 to 20 minutes or until thoroughly heated.
Nutrition:
Nutrition Facts
4 servings per recipe
Serving size
2 enchiladas
Amount per serving
Calories
615
% Daily Value*
Total Fat 26g33%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 60mg20%
Sodium 2170mg94%
Total Carbohydrate 67.5g25%
Dietary Fiber 12g43%
Total Sugars 4g
Includes 0g Added Sugars0%
Protein 28g
Vitamin D 0mcg0%
Calcium 515mg40%
Iron 6mg33%
Potassium 756mg16%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Krystle ()
Don’t cook this as it is or you’ll throw out perfectly good food. Raw onion and olives… yum…
1) pull out a fry pan. COOK the onion until soft, throw in a bit of garlic, cook a few seconds more, add some tomato paste (really, it takes a few minutes!)
2) Add some paprika and cumin (if not in flare, if so, avoid)
3) Add beans (double what the recipe says or you’ll have super skinny enchaladas) and tomato passata. Season with salt and pepper.
4) Get oven-proof dish. Spoon mixture into wholewheat tortillas (or white flour if in flare), and roll into cigars (I fold the ends in and wrap like a burrito)
5) Spoon any remaining tomato mix on top, and sprinkle with cheese.
6) Bake for 20 mins at 180°C