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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 large skillet over medium heat and saute onion and garlic until tender. | 2. Add beans, tomatoes, corn, salsa and spices, stir and bring to a simmer. Simmer uncovered for about 5 minutes or until mixture has thickened. | 3. Stir in rice and heat 3 more minutes. | 4. Warm tortillas on a skillet or by microwaving for 20 seconds. | 5. Spoon about 1/6 of the filling into each tortilla (this will be somewhere around 3/4 cup), sprinkle with some cheddar cheese and roll up. | 6. Pour a little enchilada sauce to coat the bottom of a 9x13" baking dish and place tortillas in dish and cover completely with enchilada sauce. | 7. Cover with foil and bake at 350 for 30 minutes, or you can refrigerate it for later. | 8. Garnish with some fat-free or lowfat sour cream and extra cheese if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
black bean	1	can	rinsed	991.8141	181.3769	62.8246	4.1301
tomato green chilies	1	can	diced	151.3	0.0	33.66	0.85
mexican corn	1	can		151.3	0.0	33.66	0.85
salsa	1/2	cup		37.7	8.632	1.976	0.221
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
brown rice	2	cups	cooked	1147.08	241.6768	22.8468	8.7848
wheat tortilla	6			-	-	-	-
cheddar cheese	6	ounces	shredded	299.3706	18.2174	22.81	15.1046
enchilada sauce green	6	ounces	canned	151.3	0.0	33.66	0.85
cream			sour fat free	-	-	-	-

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