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Ingredients
US|METRIC
16 SERVINGS
- 1 tsp. olive oil
- 1/2 cup chopped onion (1 medium)
- 6 cloves garlic (minced)
- 1 pinch salt
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 15.5 oz. pinto beans (undrained)
- 4 Tbsp. water
- 1 enchilada sauce (recipe Easy)
- 8 corn tortillas (6 inches)
- 2 cups Monterey Jack cheese (or shredded Oaxaca, 8 ounces)
- 1 avocado (ripe, halved, seeded, peeled, and coarsely chopped)
- 1 cup queso fresco (crumbled, 4 ounces)
- 1/2 cup fresh cilantro (snipped)
- 1/2 cup red onion (cut into slivers)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium150mg6% |
| Potassium160mg5% |
| Protein6g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A6% |
| Vitamin C8% |
| Calcium15% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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