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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Cook rice with water according to directions. | 3. While rice is cooking, chop vegetables and put in pan with olive oil over medium-high heat. Saute 7-8 minutes, or until soft. | 4. Add black beans, spices and salt. Mix well. | 5. When rice is done cooking, add to veggie/bean mixture. | 6. Add enchilada sauce and sour cream; stir to combine. | 7. Transfer mixture to 8x8 casserole dish. Top with shredded cheese. | 8. Bake 15-20 minutes until bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1	cup	uncooked	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red pepper	1		chopped	1.25	0.2753	0.0584	0.0138
poblano pepper	1		chopped	-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
chipotle powder	1	tablespoon		-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
salt	1	tablespoon		-	-	-	-
red enchilada sauce	0.5	can		42.45	6.891	0.8773	1.2877
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
mexican cheese	1	cup	shredded	492.36	6.1116	28.3008	39.5736

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.