4 Serves
93 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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EgyptianVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
90 µg / 400 µgCalcium
236 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
452 mg / 1,250 mgPotassium
583 mg / 4,700 mgSodium
2612 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
13 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat and sauté the onion and garlic until softened.
Stir in the canned black beans, salt, and black pepper, cooking for 5 minutes to combine flavors.
Warm the corn tortillas slightly, then spoon the bean mixture into each, rolling them tightly and placing them seam-side down in a baking dish.
Pour the enchilada sauce over the rolled tortillas and bake in a preheated oven until bubbling and heated through.
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g7
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Greek