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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 large nonstick skillet. | 2. Saute the onions and garlic over moderate heat for about 5 minutes, keep covered between stirrings. | 3. Add corn, carrots, and water. | 4. Cover and cook for another 5 minutes, until carrots are soft. | 5. Squeeze excess water out of spinach, then place in pan. | 6. Add enchilada sauce, scallins, beans, and salt. | 7. Heat until all ingredients are hot, then stir in cheese. | 8. Warm tortillas. | 9. Place 1/6 of filling in each tortilla, roll, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
corn	1	cup	thawed frozen	124.7	27.115	4.7415	1.9575
carrot	1		diced	52.48	12.2624	1.1904	0.3072
water	1/4	cup		0.0	0.0	0.0	0.0
spinach	1	package	chopped thawed drained frozen	-	-	-	-
enchilada sauce	1/2	cup		33.6	5.4544	0.6944	1.0192
scallion	2		sliced	64.0	14.68	3.66	0.38
black bean	2	cups	cooked drained rinsed	1323.08	241.9568	83.80799999999999	5.5096
kosher salt	1/2	teaspoon		-	-	-	-
monterey jack pepper cheese	1/2	cup	shredded low-fat	-	-	-	-
flour tortilla	6			-	-	-	-

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