Black Bean and Rice Enchilada Bake
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
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.
