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Lisa Swenson: "I made this tonight and it turned out excellent…" Read More
18Ingredients
75Minutes
400Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. olive oil
- 1 yellow onion (or white, diced)
- 1 red bell pepper (or green, seeded and diced)
- 1 poblano pepper (finely diced)
- 1 1/2 cups corn kernels (fresh or frozen and thawed)
- 2 cloves garlic (minced)
- 1 tsp. ground cumin
- 1 tsp. chili powder (ground)
- 1 tsp. dried thyme
- crushed red pepper flakes (to taste)
- 1/4 tsp. salt (more as needed)
- 14 oz. fire-roasted diced tomatoes
- 1 1/2 cups black beans (cooked, 1 can beans, drained and rinsed)
- 1 1/2 cups kidney beans (cooked, 1 can beans, drained and rinsed)
- 24 corn tortillas (6-inch)
- 30 oz. red enchilada sauce (or 3 cups of your favorite homemade, red enchilada sauce)
- avocado slices
- cilantro leaves (Chopped fresh)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg2% |
Sodium1800mg75% |
Potassium750mg21% |
Protein21g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber13g52% |
Sugars13g |
Vitamin A70% |
Vitamin C90% |
Calcium35% |
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)
Lisa Swenson 6 years ago
I made this tonight and it turned out excellent. I'm a new vegan and my husband is still omni and we were both delighted with this dish. Very simple and makes a nice large 9 X 13 pan. It does only use 18 tortillas, not 24.