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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven to 350 degrees. | 2. Grease an 11 x 7-inch baking dish. | 3. In a bowl combine all ingredients except the enchilada sauce and 1-1/2 cups shredded cheese; mix well to combine and adjusting taco seasoning, salt and pepper to taste if needed. | 4. Divide and spread the mixture over one side of each cooked lasagna noodle. | 5. Roll up noodles jellyroll fashion beginning at narrow ends. | 6. Spread a small amount of enchilada sauce into the bottom of the baking dish. | 7. Place the rolled noodles into prepared baking dish on top of the sauce. | 8. Drizzle with remaining enchilada sauce. | 9. Bake uncovered for 25-30 minutes, remove from oven then sprinkle with 1-1/2 cups shredded cheese (or to taste) return to oven for a few minutes to melt cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	7		cooked	-	-	-	-
monterey jack cheese	1 1/4	1/4	shredded	-	-	-	-
ricotta cheese	1	container		-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
taco seasoning mix	2 -3	tablespoons		0.0	0.0	0.0	0.0
black bean	2	cups	rinsed drained	1323.08	241.9568	83.80799999999999	5.5096
salt black pepper				-	-	-	-
enchilada sauce	2	cups		134.4	21.8176	2.7776	4.0768
monterey jack cheese	1 1/2	1/2	shredded	-	-	-	-

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