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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.0
  • Total Fat: 8.9 g
  • Cholesterol: 20.0 mg
  • Sodium: 737.4 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 11.2 g

View full nutritional breakdown of Garbanzo bean echiladas calories by ingredient
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Garbanzo bean echiladas

Submitted by: COOKANDRUN

Introduction

Low-fat cheese, chopped olives and smashed garbanzo beans give these enchiladas a healthy, hearty feel. Low-fat cheese, chopped olives and smashed garbanzo beans give these enchiladas a healthy, hearty feel.
Number of Servings: 8

Ingredients

    1 can garbanzo beans; 1 4.25 oz can chopped black olives; 1 can Old El Paso enchilada sauce; 1 can whole mild green chilis (large can); 8 flour tortillas; 8 oz 2% milk Monterey Jack cheese, shredded

Directions

In a food processor, roughly blend garbanzo beans and black olives to form a crumbly mush. Don't blend too much, just enough to really crumble the beans.

In a glass 8 x 14 casserole dish, spoon 2 tablespoons (approx) of the bean and olive mixture into a corn tortilla. Roll the tortilla, and place flap-side down in the dish to form a small roll-up. Repeat with all 8 tortillas.

Place a whole green chili on top of each roll-up. You can slice the chili down the middle so it is wider and thinner.

Cover the rolled enchiladas with enchilada sauce, and then finally with the shredded cheese.

Bake at 350 for 20 minutes or until the cheese has melted into the sauce.

Number of Servings: 8

Recipe submitted by SparkPeople user COOKANDRUN.






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