Total Prep Time: 25 minutes
Calories Per Serving: 370
Nutrients
Nutrition Facts
Serving Size 360g
| Amount per serving |
|
| Calories 370 |
Calories from fat: 80 |
|
% Daily Value* |
| Fat 9 g |
14 % |
| Saturated 1 g |
5 % |
| Trans 0 g |
|
| Cholesterol 0 mg |
0 % |
| Sodium 1120 mg |
47 % |
| Potassium 570 mg |
16 % |
| Carbohydrate 56 g |
% |
| Fiber g |
19 % |
| Sugars 10 g |
|
| Protein 14 g |
|
| Vitamin A |
70 % |
| Vitamin C |
35 % |
| Calcium |
8 % |
| Iron |
20 % |
| Vitamin K |
35 % |
| Thiamin |
10 % |
| Vitamin B6 |
10 % |
| Folate |
20 % |
| Phosphorus |
15 % |
| Magnesium |
20 % |
| Zinc |
10 % |
| Manganese |
20 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
A vegetarian version of a classic Mexican entree.
Ingredients
- 1 can (15 oz.) red enchilada sauce
- 1 can (15 oz.) no added salt black beans, rinsed and drained
- ½ cup shelled edamame
- ½ cup DOLE® Shredded Carrot
- ¼ DOLE Red Bell Pepper, finely chopped
- 3 DOLE Green Onions, thinly sliced
- 1/3 cup instant brown rice
- 4 (8" diameter) whole wheat tortillas
- 1 ripe avocado
- Juice from ½ lime
- Salt
- ¼ cup cold water
- Avocado Crema (recipe below)
Directions
- Preheat the oven to 350°F. Coat an 8 x 8 baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the dish.
- Place 1/3 cup sauce and half the beans in a large bowl. Mash together until a loose paste forms. Add remaining beans, edamame, carrots, bell pepper, green onions, and brown rice. Mix well and divide equally among the tortillas. Roll tortillas and arrange seam-side down baking dish. Cover with remaining sauce.
- Bake covered for 45 minutes. Uncover and bake 10 minutes longer. Remove from oven and let dish rest for 10 minutes.
Avocado Crema: Combine 1 avocado, juice from 1/2 a lime, and a generous pinch of salt in the work bowl of a food processor. With the motor running, add 1/4 cup cold water. Serve with the enchiladas instead of sour cream.