Directions:
- In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through.
- Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 enchiladas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.3 Kcal (868 kJ) | ||
| Calories from fat | 103.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.46g | 18% | |
|---|---|---|---|
| Cholesterol | 26.43mg | 9% | |
| Sodium | 335.35mg | 14% | |
| Potassium | 237.33mg | 5% | |
| Total Carbs | 18.6g | 6% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 7.94g | 16% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 1mg | 6% | |
| Calcium | 197.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 189.27 Kcal (792 kJ) | ||
| Calories from fat | 94.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.46g | 18% | |
|---|---|---|---|
| Cholesterol | 24.13mg | 9% | |
| Sodium | 306.2mg | 14% | |
| Potassium | 216.69mg | 5% | |
| Total Carbs | 16.98g | 6% | |
| Sugars | 4.07g | 18% | |
| Dietary Fiber | 2.04g | 9% | |
| Protein | 7.25g | 16% | |
| Vitamin C | 21.8mg | 40% | |
| Iron | 1mg | 6% | |
| Calcium | 180.2mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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