Black Bean and Corn Enchiladas Verdes

Black Bean and Corn Enchiladas Verdes
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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 142.7
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 94.2 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.1 g

View full nutritional breakdown of Black Bean and Corn Enchiladas Verdes calories by ingredient
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Introduction

This recipe is for many servings, either for a party or leftovers. This recipe is for many servings, either for a party or leftovers.
Number of Servings: 30

Ingredients



    1 Can Black Beans
    1 Can Corn
    Corn Tortillas, 30 tortilla, medium (approx 6" dia)
    Old El Paso Green Chile Sauce, 1.5 cup (or one big can)
    Garlic, 5 tsp
    Cilantro, dried, 1 tbsp
    Onion powder, .5 tbsp
    Chili powder, 2 tbsp
    Great Value Brown Rice 1lb (whole bag)

Tips

You can add cheese or jalapenos for spice.


Directions

Cook rice according to instructions. Drain any remaining water. Add black beans and corn. Mix. Add garlic, cilantro, onion, and chili powder. Mix. In a skillet or griddle, oil the pan or griddle and put on medium heat. Place tortilla in skillet or on griddle and toast on both sides. Do for each tortilla. Take tortillas out and put on plate. Put a small spoonful of black and corn mix in a line on each tortilla. Fold or roll closed. Pour heated chile sauce on top of all of the enchiladas. Serve.

Serving Size: Makes about 30 individual enchiladas

Number of Servings: 30

Recipe submitted by SparkPeople user JROBERSON2005.

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