Enchiladas Negras

MYRECIPES
14Ingredients
Seconds
400Calories

Ingredients

US|METRIC
  • 2 pounds mushrooms (rinsed, discolored stem ends trimmed, and thinly sliced)
  • 8 ounces poblano chilies (fresh, sometimes mistakenly labeled pasilla, rinsed, stemmed, seeded, and finely chopped, 1 cup, or 1 can, 7 oz. diced green chilies)
  • 1 onion (8 oz., peeled and finely chopped)
  • 1 teaspoon cumin seeds
  • 1 1/2 cups vegetable broth
  • 2 tablespoons cornstarch
  • 1 1/2 cups sour cream (or Mexican crema)
  • 15 ounces black beans (rinsed and drained)
  • 1 1/2 cups salsa (green, salsa verde, refrigerated or canned; about 14 oz.)
  • 10 ounces enchilada sauce
  • 12 corn tortillas (6 1/2 to 7 in. wide)
  • 1 1/2 cups shredded mild cheddar cheese (6 oz.)
  • 1/2 cup cucumber (diced, optional)
  • 1/2 cup chopped fresh cilantro (coarsely, see notes)
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    NutritionView More

    400Calories
    Sodium52% DV1250mg
    Fat28% DV18g
    Protein37% DV19g
    Carbs15% DV45g
    Fiber40% DV10g
    Calories400Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol50mg17%
    Sodium1250mg52%
    Potassium1020mg29%
    Protein19g37%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber10g40%
    Sugars12g24%
    Vitamin A30%
    Vitamin C140%
    Calcium30%
    Iron20%

    * 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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