Made this tonight and on a scale of 1-10, I'd give it a 5.
| 1 | clove garlic |
| 1/2 | cup onion, diced |
| 1 | cup tomato, diced |
| 1/2 | cup green onion, sliced |
| 1/2 | tsp chili powder |
| 8 | oz tomato sauce |
| 16 | oz black beans, rinsed and drained |
| 1 | tsp cilantro |
| 222 | g (12) soft corn tortillas |
| 8 | oz cheddar cheese, low-fat shredded |
- Preheat oven to 350*F
- Spray large skilet with cooking spray.
- Add garlic, onions, tomato, green onion, cumin, and chili powder to skillet.
- Cook on medium heat until onion is tender.
- Add tomato sauce and cook 5 minutes more.
- Stir in bean, cilantro, salt and pepper to taste.
- Spray 8" square baking dish with cooking spray.
- Layer tortillas, 1/3 cheese, and 1/3 bean mixture.
- Repeat 2 more times.
- Top with extra cheese.
- Bake 20minutes covered
- Then uncover and bake additional 10 minutes - till bubbly.
Beans, Main Dish, American-Southwestern, Bake, Saute, Vegetarian
| Nutrition Facts | ||||||
Serving Size 347.6g |
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Amount Per Serving |
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|
Calories 406 Calories from Fat
129 |
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% Daily Value* |
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|
Total Fat
14.3g 22%
|
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|
Saturated Fat
7.1g 36%
|
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|
Cholesterol
40mg 13%
|
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|
Sodium
1187mg 49%
|
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|
Total Carbohydrates
51.9g 17%
|
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|
Dietary Fiber
11.0g 44%
|
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|
Sugars
8.2g |
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|
Protein
24.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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