Vegetarian Bean Enchiladas Recipe

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Ingredients:

Serving

Directions:

To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	620.86 Kcal (2599 kJ)
Calories from fat	261.11 Kcal
		% Daily Value*
Total Fat	29.01g	45%
Cholesterol	58.02mg	19%
Sodium	1651.53mg	69%
Potassium	766.16mg	16%
Total Carbs	67.69g	23%
Sugars	7.37g	29%
Dietary Fiber	11.24g	45%
Protein	23.6g	47%
Vitamin C	20.7mg	34%
Vitamin A	0.5mg	17%
Iron	13.6mg	75%
Calcium	316.3mg	32%

Amount Per 100 g
Calories	182.41 Kcal (764 kJ)
Calories from fat	76.71 Kcal
		% Daily Value*
Total Fat	8.52g	45%
Cholesterol	17.05mg	19%
Sodium	485.21mg	69%
Potassium	225.09mg	16%
Total Carbs	19.89g	23%
Sugars	2.16g	29%
Dietary Fiber	3.3g	45%
Protein	6.93g	47%
Vitamin C	6.1mg	34%
Vitamin A	0.1mg	17%
Iron	4mg	75%
Calcium	92.9mg	32%

* 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.

Tastes

salty
savory
bitter
sweet

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