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Garlicky Bean Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.7128
Energy (kCal)501.144
Carbohydrates (g)32.63
Total fats (g)36.0608
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 375 degrees. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, about 7 minutes. Let cool slightly. | 2. Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 cup oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain. | 3. Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with the remaining beans and tortillas. | 4. Pour the salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1/2 cup 234.46400000000003 0.0 0.0 27.2
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    garlic clove 8 sliced - - - -
    cannellini bean 2 cans drained - - - -
    chicken broth 1/3 cup 26.04 0.63 3.7128 0.8736
    salt - - - -
    corn tortilla 12 - - - -
    salsa verde 2 cups 240.64 32.0 0.0 7.9872
    monterey jack pepper cheese 1 1/2 cups shredded - - - -

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



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