SAUSAGE AND BLACK BEAN ENCHILADA
SAUSAGE AND BLACK BEAN ENCHILADA
Yield Portion Size
24 portions
(2 enchiladas)
| 8 cups |
Black beans, drained, rinsed
|
| 24 ea |
Rosarita® Whole Green Chiles, cut into strips
|
| 24 ea |
Precooked sausage patties (1 oz. each), chopped
|
| 8 cups |
Shredded Cheddar cheese, divided
|
| 48 ea |
Flour tortillas (6 inch)
|
| 16 cups |
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 387 mg | 39% |
| Carbohydrate | 46 g | 15% |
| Cholesterol | 61 mg | 20% |
| Total Fat | 29 g | 45% |
| Iron | 3 mg | 17% |
| Potassium | 345 mg | 0% |
| Calories | 529 kcal | 26% |
| Sodium | 1984 mg | 83% |
| Protein | 20 g | 40% |
| Polyunsaturated Fat | 3 g | 13% |
| Saturated Fat | 12 g | 61% |
| Dietary Fiber | 5 g | 19% |
| Vitamin C | 14 mg | 23% |
| Vitamin A | 2583 iu | 52% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat convection oven to 350°F.
-
Step 2
Place 2 tablespoons black beans, 2 strips of Rosarita® Green Chiles, 2 tablespoons chopped sausage and 2 tablespoons cheese on each tortilla.
-
Step 3
Gently roll the tortillas and place in a hotel pan. Pour Rosarita® Enchilada Sauce over tortillas. Sprinkle remaining cheese over enchiladas.
-
Step 4
Bake 10 minutes or until 165°F.
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