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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a pan until it shimmers. | 2. Add the onion and bell pepper and cook for about thirty seconds. | 3. Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft. | 4. Add the salsa and black beans and cook until heated through. | 5. Using a potato masher, roughly mash the black beans so that some are broken and some are whole. | 6. Add the corn and cook until heated through. | 7. Stir in the sour cream. | 8. Spray a 9 X 13" casserole pan with cooking spray. | 9. Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish. | 10. Spoon the black bean mixture evenly in the center of the tortillas. | 11. Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan. | 12. Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking. | 13. Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through. | 14. Serve topped with your favorite enchilada toppings. | 15. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
yellow onion	1		diced	28.0	6.537999999999999	0.77	0.07
red bell pepper	1		diced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
salsa	1/2	cup		37.7	8.632	1.976	0.221
corn kernel	1/2	cup		92.355	18.2384	2.5521	1.0011
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
mexican oregano	1/2	teaspoon		-	-	-	-
salt				-	-	-	-
tortilla	6			-	-	-	-
enchilada sauce velvet	4	cups	Red canned	-	-	-	-
cheddar cheese			shredded	-	-	-	-

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