Cooking in progress....

• 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. Peel and halve onion. Cut halves into ½" dice. Stem poblano pepper, seed, and cut into ½" dice. Stem, seed, and mince jalapeño. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Trim radish, halve, and slice into thin half-moons. Drain and rinse black beans. | 3. Heat olive oil in a medium non-stick pan over medium-high heat. Add onion, poblano pepper (to taste), and half the jalapeño (to taste) (reserve remaining for garnish) to hot pan and stir occasionally, 2-3 minutes. Add corn, black beans, and seasoning blend and stir occasionally, 3-5 minutes. Remove from burner and cool 3-5 minutes. | 4. Spray a large casserole dish with non-stick spray. Pour 1/2 cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom. (Use a dish large enough to fit all of the rolled tortillas in a single layer without a lot of empty space) Place one tortilla on a clean work surface. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking. | 5. Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with cheese. | 6. Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 7-9 minutes. | 7. Plate dish garnishing with remaining jalapeño (to taste), radish, enchilada sauce, and sour cream. Bon appétit! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	15	ounces		1450.0765	265.1812	91.8524	6.0384
jalapeno pepper	1			1.6312	0.3656	0.0512	0.0208
red enchilada sauce	8	fluid		-	-	-	-
red onion	1			-	-	-	-
poblano pepper	1			-	-	-	-
radish	2			37.12	7.888	1.5776	0.23199999999999998
corn kernel	8	ounces		297.1027	58.6721	8.21	3.2205
taco seasoning	2	tablespoons		55.062	9.918	0.7695	0.0
flour tortilla	12			-	-	-	-
cotija cheese	6	ounces	shredded	622.5549	6.7528	34.0194	51.0291
cream	2	ounces	sour	112.264	2.6252	1.3835	10.9713
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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