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Carolyn Metas: "The seasonings were perfect. I maybe should have…" Read More
20Ingredients
40Minutes
690Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 dried guajillo chilies
- 8 oz. tomato sauce (can of)
- 2 cups vegetable broth
- 1/4 tsp. garlic powder
- 1 1/2 Tbsp. chili powder
- 1 Tbsp. olive oil (extra-virgen)
- 1 1/2 tsp. paprika
- 1/4 tsp. sea salt
- 1/4 tsp. dried oregano
- 1/4 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1 pkg. corn tortillas
- 3 Tbsp. oil (I used grapeseed)
- 9 oz. chihuahua cheese (package of, you can usually find this type of cheese at the grocery store, but if you can't, then use mozzarella cheese, you'll slice as much as you need for the inside of the enchiladas and then shred the rest)
- 2 cups black beans (warmed through, freshly made or canned)
- enchilada sauce (see above recipe for the sauce)
- romaine lettuce (chopped)
- tomatoes (diced)
- cheese (optional)
- tomato (optional)
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol80mg27% |
Sodium1900mg79% |
Potassium910mg26% |
Protein30g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate60g20% |
Dietary Fiber14g56% |
Sugars11g |
Vitamin A80% |
Vitamin C25% |
Calcium60% |
Iron25% |
* 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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Reviews(1)
Carolyn Metas a year ago
The seasonings were perfect. I maybe should have simmered it a little longer to make it thicken up a bit more. I hope baking it thickens it. It’s in the oven.