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Texas Stacked Enchiladas with Corn and Black Beans
SIMPLY RECIPES20Ingredients
35Minutes
410Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 garlic cloves (sliced)
- 1/2 yellow onion (coarsely chopped)
- 28 oz. whole peeled tomatoes (1 can)
- 2 Tbsp. all purpose flour
- 2 tsp. ancho chile powder (or to taste)
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 cup water
- 1 Tbsp. olive oil
- 12 corn tortillas (,, 6 to 7-inch size)
- 2 Tbsp. olive oil
- 2 Tbsp. yellow onion (finely chopped, or red)
- 1 cup frozen corn
- 1/4 tsp. salt
- 1 pinch black pepper
- 1 can black beans (rinsed and drained)
- 4 oz. queso fresco (crumbled, or feta or Monterey jack)
- 1 avocado (ripe, cut into slices)
- 6 radishes (thinly sliced)
- 1/4 bunch cilantro (leaves from)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium830mg35% |
| Potassium980mg28% |
| Protein13g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber14g56% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C35% |
| Calcium15% |
| 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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