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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the onion, bell pepper, and garlic in the olive oil over medium heat until softened. | 2. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Mix well and cook on low until thoroughly heated, about 10 minutes. Remove from heat and set aside. | 3. Preheat the oven to 350. | 4. Spread about 1/2 c enchilada sauce over the bottom of a 13 x 9-inch pan. Pour the rest of the enchilada sauce into a bowl. | 5. Dip 4 of the tortillas into the enchilada sauce and layer them in the bottom of the pan. Spread with half the bean mixture. Repeat layers, ending with tortillas. Spread the remaining enchilada sauce over the top. | 6. Cover and bake for 40 minutes. Let it sit for 5 minutes before serving. | 7. Garnish with chopped green onion and/or sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
bell pepper	1		chopped	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pinto bean	1	can	rinsed drained	-	-	-	-
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
corn kernel	1 1/2	1/2		277.065	54.715	7.6563	3.0033
brown rice	1 1/2	cups	cooked	860.31	181.2576	17.1351	6.5886
tomato sauce	1 1/2	1/2		-	-	-	-
green chilies	4	ounces	chopped	45.3592	10.7274	2.2680000000000002	0.2268
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
enchilada sauce	4	cups		268.8	43.6352	5.5552	8.1536
corn tortilla	12			-	-	-	-
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
cream			sour	-	-	-	-

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