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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 180°C. | 2. Put enchilladas in microwave for 1 minute to seperate (as per instructions on packet). | 3. In a large bowl, mix together refried beans, kidney beans, mexican beans, diced capsicum. And anything else you are adding. | 4. Foil a baking tray and lay out the enchilladas on it. | 5. Spoon enough of the mixture in to make a roll 1 inch in diameter. | 6. Roll enchillada around and put seam down on tray. | 7. Lay all enchilladas together on tray and pour over sauce and top with grated cheese. | 8. Bake 10 minutes or until cheese is melted. | 9. I've specifed a serve as 2, which does me, but 3 may be needed for larger appetities. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bean	1	can	refried	80.0	11.3103	11.5862	1.3793
kidney bean	1	can	drained	80.0	11.3103	11.5862	1.3793
mexican bean	1	can	drained	346.1469	37.2552	15.3325	15.0219
red capsicum	1	cup	diced	-	-	-	-
cheese	1/2	cup	shredded low fat	238.275	1.5795	14.445	19.3995
tortilla	12	tortillas		-	-	-	-
tomato sauce	1/2	cup		-	-	-	-
onion	1		diced sauted	28.0	6.537999999999999	0.77	0.07
corn kernel	1/2	cup		92.355	18.2384	2.5521	1.0011
vegetarian sausage	2		diced	-	-	-	-
spice				-	-	-	-

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