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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 350*F. | 2. Heat a 10" skillet and add the olive oil to the pan. Put onions, bell pepper, garlic, and mushrooms in the pan. | 3. Cook on medium heat until onions are browned and starting to caramelize, about 10 minutes, stirring frequently. Add ground cumin and chili powder to taste. Mix to incorporate. Remove from heat. | 4. In a large bowl, place refried beans and whole beans. Add in onion/mushroom mixture, salsa, and 1/2 cup cheese. Mix well. Season with salt and pepper to taste. | 5. Fill tortillas evenly with the mix and roll up. Place in 9" x 13" baking pan seam side down. Pour enchilada sauce evenly over the top of the enchiladas. Top with the rest of the cheese. | 6. Bake at 350*F. for about 25 minutes. | 7. Note: I actually crammed 7 tortillas into my pan, there is enough filling to do this. | 8. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
baby portobella mushroom	1/2	cup	chopped mixed	403.4676	0.0	89.7602	2.2667
onion	1	cup	diced	64.0	14.944	1.76	0.16
green bell pepper	1/2	cup	diced	403.4676	0.0	89.7602	2.2667
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
cumin	1/2 - 1	teaspoon	ground	0.0	0.0	0.0	0.0
chili powder	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
bean	1	can	refried	80.0	11.3103	11.5862	1.3793
pinto bean	1 1/2 - 2	cups	cooked	-	-	-	-
salsa	1	cup		75.4	17.264	3.952	0.442
mexican four cheese mozzarella	1	lb	shredded blend	403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
pepper				-	-	-	-
wheat tortilla	6			-	-	-	-

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