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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350 degrees. Heat large nonstick skillet over medium heat until hot. Add ground beef, cook 8-10 minutes; breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn and cumin; bring to boil. Reduce heat; simmer 5 minutes, stirring occasionally. | 2. Spray 11 3/4 x 7 1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in a dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top. | 3. Cover with aluminum foil. Bake in 350 degree oven for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered, 5 minutes until cheese is melted. Top with tortilla strips, and if desired, tomato and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2		ground	1347.1709	0.0	132.1316	86.6136
corn tortilla	9			-	-	-	-
enchilada sauce	2	cans	mild	287.8561	59.946000000000005	12.017999999999999	0.0
black bean	1	can	rinsed	991.8141	181.3769	62.8246	4.1301
corn	1 1/2	cups	frozen	187.05	40.6725	7.1122	2.9362
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
mexican cheese	1 1/2	cups	shredded blend	738.54	9.1674	42.4512	59.3604
tomato	1/2		chopped	20.1049	4.3449	0.9829	0.2234
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
corn tortilla strip				-	-	-	-

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