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Erica Moore: "This was a quick and delicious meal. The family l…" Read More
10Ingredients
60Minutes
960Calories
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Ingredients
US|METRIC
4 SERVINGS
- 28 corn tortillas
- 3 1/2 cups red enchilada sauce
- 1 Tbsp. El Pato Hot Sauce (jalapeno flavor, or your favorite)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 1/2 cups corn kernels (sweet yellow, cooked)
- 30 oz. black beans (rinsed and drained)
- 2 cups shredded cheddar cheese (and monterey jack cheese blend)
- fresh cilantro (diced for garnish, optional)
- green onions (thinly sliced for garnish, optional)
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NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories960Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol65mg22% |
Sodium3730mg155% |
Potassium1290mg37% |
Protein54g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate139g46% |
Dietary Fiber31g124% |
Sugars22g |
Vitamin A90% |
Vitamin C120% |
Calcium100% |
Iron50% |
* 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(8)
Erica Moore 3 years ago
This was a quick and delicious meal. The family loved it. I didn't add the jalepeno sauce, but even without it there was still a little kick to it.
Larry 3 years ago
Delicious and easy! This one is definitely a keeper. I added a can of pinto beans to the recipe. You could easily also replace the beans with shredded chicken or ground beef.
Judith K. 5 years ago
Wonderful! Everyone loved it. I used only 9 tortillas (6 on bottom, 6 on second layer & 3 on top, then the final sauce/cheese portion. Also used 28 oz of enchilada sauce.
Sherry 6 years ago
Cook time should have been just less than 45min. I forgot to put the cheese in each layer so only used 1 cup on the top. I would make this again.