Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often. | 2. Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas. | 3. Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan. | 4. Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa. | 5. Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bell pepper	1		diced	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
vegetarian bean	1		refried	368.52	59.94	23.4432	3.8628
red kidney bean	15	ounces	canned canned	1403.2999	254.2949	103.6316	1.0631
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1/2	teaspoon		-	-	-	-
salsa	1	cup	divided	75.4	17.264	3.952	0.442
flour tortilla	12			-	-	-	-
cheese	1	cup	shredded	476.55	3.159	28.89	38.799
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002

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