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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F. | 2. Drain black beans and corn. | 3. Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through. | 4. When bean mixture is hot through, prepare the enchiladas: | 5. Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla. | 6. Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it. | 7. Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each. | 8. Gently spoon the remainder of the enchilada sauce over the tortillas. | 9. Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1	can		991.8141	181.3769	62.8246	4.1301
corn	1	cup	frozen	124.7	27.115	4.7415	1.9575
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	3		chopped	-	-	-	-
tomato sauce	1/2	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
corn tortilla	8			-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

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