Black Bean Enchiladas Recipe
Recipe By Cookie and Kate
Hearty vegetarian enchiladas that make use of pantry and freezer ingredients. Top with cilantro and avocado for a fresh and vibrant meal.
4.7
18 Rating -
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Vegdiet
45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Black Bean Enchiladas Recipe
- 2 ounce Jarred, drained roasted red peppers
- 0.06 cup Water
- 1/4 Small yellow onion, chopped
- 1/2 Cloves Garlic
- 1/2 tablespoon Lime juice
- 1/4 tablespoon Olive oil
- 1/4 teaspoon Sugar
- 1/4 tablespoon Olive oil
- 1/4 Yellow Onion, Chopped
- 2 ounce Frozen Spinach
- 2 ounce Frozen Corn
- 3.50 ounce 1 Can Black Beans, Rinsed And Drained
- 1.75 ounce 1 can diced green chiles, drained
- 0.13 cup Roasted red pepper sauce sauce
- 1/4 cup Crumbled Feta Cheese
- As required Salt and pepper
- 2-2.50 Corn Tortillas
- 1/4 cup Shredded Jack Cheese
- 3/4-1 Avocados from mexico
- 0.08 cup Chopped cilantro leaves, loosely packed
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Cookie and Kate