Blue Corn Tortilla & Black Bean Enchilada Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 179.7
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 466.6 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 11.2 g

View full nutritional breakdown of Blue Corn Tortilla & Black Bean Enchilada Bake calories by ingredient
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Submitted by:


thought it would end up funky but it's pretty good :) thought it would end up funky but it's pretty good :)
Number of Servings: 8


    * Corn Tortillas, 8 tortilla, medium (approx 6" dia) (remove)
    * La Victoria Enchilada Sauce, 2.25 cup (remove)
    * *house organic tofu firm 3 oz. serving, 6 serving (remove)
    * Spinach, fresh, 2 cup (remove)
    * Zucchini, 1 cup, sliced (remove)
    * Eggplant, fresh, .75 cup, cubes (remove)
    * Beans, black, 1.5 cup (remove)
    * Onions, raw, .75 cup, chopped (remove)


Press tofu to dry.

Onion, beans 1Tbsp cumin and 1Tbsp chili powder and enchilada sauce in one pan. Add in spinach at the end to wilt.

Sautee zucchini and eggplant.

Enchi sauce on bottom of pan then layer:
bean mixture
bean mixture

top with avocado! YUM.

Number of Servings: 8

Recipe submitted by SparkPeople user MAKALANI22.

TAGS:  Vegetarian Meals |

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