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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. | 2. In large bowl, mix black beans, green chilis, tomatoes, red onion, and green onion. Set aside. | 3. In small bowl, mix red and green enchilada sauces. Set aside. | 4. In 8x8 oven-safe pan, layer ingredients as follows: 3 corn tortillas (may have to split in half to fit the pan size, 1/3 of the enchilada sauce, 1/2 of the black bean mixture, 1/3 of the cheese. Layer again with 3 corn tortillas, 1/3 of the enchilada sauce, other 1/2 of the black beans, 1/3 of the cheese. Last (top) layer should be just corn tortillas and sauce. Make sure you cover the top layer with plenty of sauce to keep it moist. You will have 1 cup cheese leftover. | 5. Bake in over for about 35 minutes. Top with remaining 1 cup of cheese and bake for another 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	9			-	-	-	-
mexican cheese	3	cups	shredded blend	1477.08	18.3348	84.9024	118.7208
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
green chilies	2	cans		194.3028	48.0	0.0	0.0
rom tomato	2		seeded diced	-	-	-	-
red onion	1		diced	-	-	-	-
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
red enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
green enchilada sauce	1	can		-	-	-	-

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