Directions:
- Heat the oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Stir in the zucchini and oregano and cook until tender but not mushy, about 7 minutes. Remove the pan from heat and stir in the chiles, beans, salt and pepper. Let the mixture cool.
- Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
- To assemble the enchiladas, pour a layer of sauce on bottom of large casserole dish. Spoon one eighth of the bean mixture along center of tortilla, then sprinkle on 2 tablespoons of the cheese. Roll the enchilada and place seam-side down in baking dish. Repeat with remaining tortillas.
- Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
- Bake 25 minutes, or until hot and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 866.95 Kcal (3630 kJ) | ||
| Calories from fat | 478.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.21g | 82% | |
|---|---|---|---|
| Cholesterol | 125.84mg | 42% | |
| Sodium | 1096.92mg | 46% | |
| Potassium | 592.08mg | 13% | |
| Total Carbs | 57.13g | 19% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 7.62g | 30% | |
| Protein | 41.24g | 82% | |
| Vitamin C | 23.2mg | 39% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 4.2mg | 23% | |
| Calcium | 957mg | 96% | |
| Amount Per 100 g | |||
| Calories | 270.46 Kcal (1132 kJ) | ||
| Calories from fat | 149.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.6g | 82% | |
|---|---|---|---|
| Cholesterol | 39.26mg | 42% | |
| Sodium | 342.2mg | 46% | |
| Potassium | 184.71mg | 13% | |
| Total Carbs | 17.82g | 19% | |
| Sugars | 0.94g | 12% | |
| Dietary Fiber | 2.38g | 30% | |
| Protein | 12.87g | 82% | |
| Vitamin C | 7.2mg | 39% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 1.3mg | 23% | |
| Calcium | 298.6mg | 96% | |
* 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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