Enchilada Bake

Enchilada Bake
Serves 10
Beans, Onions, Garlic, Mushrooms, Bell Peppers with Mexican Spices and Italian chesses.
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Prep Time
30 min
Prep Time
30 min
280 calories
42 g
9 g
7 g
10 g
3 g
163 g
450 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
163g
Servings
10
Amount Per Serving
Calories 280
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 9mg
3%
Sodium 450mg
19%
Total Carbohydrates 42g
14%
Dietary Fiber 4g
18%
Sugars 2g
Protein 10g
Vitamin A
11%
Vitamin C
17%
Calcium
10%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 oz Beans, canned
  2. 1/2 ea Onions, chopped
  3. 1 ea Garlic cloves, crushed
  4. 1/2 cn Mushrooms
  5. 1/2 ea Bell peppers
  6. 14 oz Tomatoes, canned
  7. 1 tb Chili powder
  8. 1 ts Cumin, ground
  9. 1/2 c Wine, red
  10. 8 ea Tortillas
  11. 1/4 c Mozzarella, shredded
  12. 1/2 c Ricotta
  13. 1/4 c Yogurt
  14. 6 ea Black olives
Instructions
  1. Slice mushrooms. Chop green pepper. Saute onion, garlic,
  2. mushrooms, and pepper. Add beans, tomatoes, spices, and
  3. wine. Simmer gently 30 minutes. Preheat oven to 350. Mix
  4. ricotta and yogurt. In oiled 1-1/2-qt casserole, layer
  5. tortillas, sauce, cheese, and cheese-yogurt mixture.
  6. Repeat until all ingredients are used, ending with layer
  7. of sauce. Top with cheese-yogurt mixture and black olives.
  8. Bake 15-20 minutes.
beta
calories
280
fat
7g
protein
10g
carbs
42g
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