Layered Pinto Bean Enchilada Recipe | Yummly
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Layered Pinto Bean Enchilada

RANDALL BEANS
16Ingredients
45Minutes
630Calories
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Layered Pinto Bean Enchilada
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Ingredients

US|METRIC
4 SERVINGS
  • 10 corn tortillas (6 inches each)
  • 1 Tbsp. olive oil
  • 1 cup onions (thinly sliced)
  • 1 tsp. chili powder (mild)
  • 1/2 tsp. cumin powder
  • 1/4 tsp. allspice
  • 1/4 tsp. sea salt
  • freshly ground black pepper (to taste)
  • 2 1/2 cups white button mushrooms (sliced)
  • 14 oz. pinto beans (Randall Beans, rinsed and patted dry)
  • 2 Tbsp. lime juice (freshly squeezed)
  • 2 avocados (medium, peeled and pitted, about 1 - 1 1/2 cups)
  • 1 tsp. sea salt
  • 16 oz. enchilada sauce (prepared, red or green)
  • 8 oz. shredded mexican cheese blend
  • 1/2 cup cilantro leaves (fresh, chopped, optional)
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    NutritionView More

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    630Calories
    Sodium
    Fat
    Carbs
    Fiber
    Potassium
    Calories630Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol60mg20%
    Sodium2460mg102%
    Potassium980mg28%
    Protein24g
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate58g19%
    Dietary Fiber14g56%
    Sugars15g
    Vitamin A25%
    Vitamin C40%
    Calcium50%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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