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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400f. | 2. In a small saucepan, combine beans with 1/3 of the enchilada sauce: heat just to boiling, then remove from heat. | 3. Gently fry each tortilla on both sides in 2" deep oil in a frying pan: set aside on paper towels. (these can also be microwaved or oven-heated, but they won't be as pliable). | 4. Spread 3T of enchilada sauce onto the bottom of 8x11 baking dish. | 5. Fill each enchilada with the beans mixture and bit of the shredded cheese, making sure to save enough for the topping. Place the filled enchiladas in the baking dish very close together so they won't un-roll. | 6. After all tortillas are filled, top with a generous layer of enchilada sauce, then the remainder of the shredded cheese, then the cilantro. | 7. Bake 20m or until cheese is totally melted and sauce is bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	8			-	-	-	-
red enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
cheese	1	cup	shredded	476.55	3.159	28.89	38.799
cilantro	3	sprigs	chopped	1.5333	0.2447	0.142	0.0347

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