Cuban Spiced Black Beans Bean + Veggie Enchiladas with Cashew Queso

Chef's Pick

Cuban Spiced Black Beans Bean + Veggie Enchiladas with Cashew Queso

  • 25 min.

  • 640 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 25 minutes

Heat oven to 400°

Heat 1 tbsp oil in skillet over med-high + sauté pepper mix with salt/pep 4-5 min or until soft + starting to brown

In batches, heat 4 tortillas in skillet over med-high, 30 sec or until warm

Spread broccoli on sheet pan; drizzle on 1 tbsp oil + salt/pep + bake 10-12 min or until browned + tender

Divide the beans + peppers among tortillas, roll up + place in a small, lightly oiled baking dish seam side down; drizzle on 1 container of sauce

Cover dish with foil + bake 10 min; remove foil + bake 7-10 min more uncovered until hot + bubbling; divide everything to plates

Nutrition

Servings: 2

Amount per serving

640

Calories

38g

Fat

59g

Carbs

18g

Fiber

24g

Protein

12g

Sugars

Calories per serving

640

Total Fat

38g

49

Saturated Fat

5g

25%

Trans Fat

0g

Cholesterol

0mg

0%

Sodium

790mg

35%

Total Carbohydrates

59g

22%

Dietary Fiber

18g

65%

Total Sugars

12g

Included 0g added sugars

0%

Protein

24g

Vitamin D

0%

Calcium

18%

Iron

30%

Potassium

35%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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