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    You are in: Home / Recipes / Black Bean Enchiladas (Gluten Free and Vegan) Recipe
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    Black Bean Enchiladas (Gluten Free and Vegan)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 31, 2011

      Sooo yummy! I wouldn't change a thing.

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    • on August 06, 2013

      Because I was serving more than eight people, I made this kind of like a lasagna instead of individual enchiladas. I did sauce on the bottom, corn tortillas as a layer then the beans. Then, I repeated the layers and topped with cheese. It was amazing! The corn gave it a little kick of sweetness. I am so sad there are no leftovers for lunch today.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2013

      Maybe I missed it, but where are the instructions on how to char the tomato sauce? I did the best I could, its in the oven now and smells good. Hoping it turns out good!

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    • on December 15, 2011

      This actually looks doable for filling. I would, of course, use the dried chile found in the Mexican food section in the bag and make the chile sauce from scratch with Hatch chilis. If not, then it would be good to search for the Hatch brand of enchilada sauce. Tomato sauce is so, Yanqui!
      I'll give this a try!

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    Nutritional Facts for Black Bean Enchiladas (Gluten Free and Vegan)

    Serving Size: 1 (250 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 313.8
     
    Calories from Fat 130
    41%
    Total Fat 14.4 g
    22%
    Saturated Fat 7.0 g
    35%
    Cholesterol 29.7 mg
    9%
    Sodium 327.7 mg
    13%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 8.4 g
    33%
    Sugars 3.8 g
    15%
    Protein 16.0 g
    32%

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