Black Bean and Rice Enchilada Bake


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 342.2
  • Total Fat: 8.5 g
  • Cholesterol: 15.0 mg
  • Sodium: 362.0 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 8.7 g
  • Protein: 17.1 g

View full nutritional breakdown of Black Bean and Rice Enchilada Bake calories by ingredient
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Number of Servings: 8

Ingredients

    Goya Jasmine Rice, 1 cup (remove)
    *Extra Virgin Olive Oil, 1 tbsp (remove)
    Onions, raw, 1 small (remove)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
    Sweet peppers (bell), 1 medium (approx 2-3/4" long, 2-1/2" (remove)
    Sweet peppers (bell), 1 medium (approx 2-3/4" long, 2-1/2" (remove)
    Jalapeno Peppers, 1 pepper (remove)
    Garlic, 3 clove (remove)
    Yellow Sweet Corn, Frozen, 1 cup kernels (remove)
    Lime Juice, 1 lime yields (remove)
    *Cumin seed, 1 tsp (remove)
    Chili powder, 1 tbsp (remove)
    Cilantro, dried, 1 tbsp (remove)
    Beans, black, 3.4 cup (remove)
    Ortega Enchilada Sauce, 21.33 tbsp (remove)
    *Kraft Shredded 2% Mexican Four Cheese blend, 2 cup (remove)

Directions



Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user BIKINITIME1.

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Member Ratings For This Recipe


  • Incredible!
    Yummy! - 11/21/15

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