Directions:
- In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 (15oz) can of enchilada sauce, and salsa. Stir, set aside.
- In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.
- Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes.
- Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.33 Kcal (1098 kJ) | ||
| Calories from fat | 121.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.46g | 21% | |
|---|---|---|---|
| Cholesterol | 37.74mg | 13% | |
| Sodium | 816.26mg | 34% | |
| Potassium | 431.03mg | 9% | |
| Total Carbs | 23.2g | 8% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 13.33g | 27% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4.2mg | 23% | |
| Calcium | 247.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 144.47 Kcal (605 kJ) | ||
| Calories from fat | 66.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 21% | |
|---|---|---|---|
| Cholesterol | 20.78mg | 13% | |
| Sodium | 449.52mg | 34% | |
| Potassium | 237.37mg | 9% | |
| Total Carbs | 12.78g | 8% | |
| Sugars | 2.54g | 18% | |
| Dietary Fiber | 1.77g | 13% | |
| Protein | 7.34g | 27% | |
| Vitamin C | 6.2mg | 19% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 2.3mg | 23% | |
| Calcium | 136.3mg | 25% | |
* 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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