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    You are in: Home / Mexican / Black Bean Enchiladas With Warm Salsa Verde Recipe
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    Black Bean Enchiladas With Warm Salsa Verde

    Average Rating:

    3 Total Reviews

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    • on November 05, 2013

      Both the bean filling and tomatillo-avocado sauce are terrific recipes on their own, and the combination is a tasty vegetarian dinner. I couldn't taste the jalapeno so recommend using more than one (with the seeds) if you like spicy food.

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    • on July 18, 2013

      DH and I enjoyed these black bean enchiladas for dinner the other night. Sometimes I do not care for tomatillos, but I thought the salsa verde in this recipe was tasty and complimented the enchiladas well. This recipe makes a lot of enchiladas and is best eaten the day it is prepared. Leftovers, while still tasty, are a bit mushy from the corn tortillas sitting in the sauce. Thanks for a nice meal! Made for Veggie Swap July 2013.

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    • on December 13, 2009

      Very good! The blend of flavors really covered all of the bases, from the tang of the tomatillos to a bit of sweetness contributed by the tomato paste. They did take a bit of effort, but it was worth it. I think I'll be able to make it faster in the future, having walked through it this time. I think I must have been a tad slow since the tortillas got a little on the crunchy side while waiting on me! :D Thanks for sharing!

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    Nutritional Facts for Black Bean Enchiladas With Warm Salsa Verde

    Serving Size: 1 (245 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 394.0
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 8.4 g
    Cholesterol 39.1 mg
    Sodium 469.0 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 11.4 g
    Sugars 5.4 g
    Protein 17.7 g

    The following items or measurements are not included:

    vegetable stock

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