Name: Corn and Goat Cheese Enchiladas
Ingredients: 15.5 oz. / 439 g. canned low sodium black beans, rinsed and drained; 1 jalapeño, roughly chopped; ¼ cup water; 4 teaspoons olive oil, divided; 6 oz. / 170 g. fresh baby spinach or roughly chopped spinach; 6 extra large or 8 regular size ears of corn, shucked frozen yellow corn, defrosted; 1 teaspoon ground cumin; spicy corn sauce; ¼ cup light sour cream; 4 oz. / 113 g. goat cheese, crumbled; 8 oz. / 227 g. white mushrooms, sliced; salsa, for serving; ¼ cup fresh cilantro; 4 oz. / 113 g. extra sharp cheddar, grated; 8” flour tortillas

Enchiladas

What ingredients do I need to make enchiladas?

What is the best type of tortilla to use for enchiladas?

What is a common mistake when making enchiladas?

How long can I store leftover enchiladas?

Milk

Wheat

Vegetarian

Beans & Legumes

gram

black beans

Fresh Vegetables

jalapeno pepper

Water

milliliter

water

Oils

olive oil

Baby Spinach

corn on the cob

Seasonings

ground cumin

Canned Vegetables

corn

Creams & Creamers

light sour cream

Cheese

goat cheese

Mushrooms

button mushroom

Salsa

salsa

fresh cilantro

extra sharp cheddar cheese

Tortillas & Wraps

flour tortilla

Manganese

Minerals

Thiamin (B1)

Vitamins

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Magnesium

Trans fatty acids

Zinc

Lycopene

Vitamin C

Vitamin E

Vitamin K

Alpha-carotene

Selenium

Vitamin B6

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Phosphorus

Potassium

Sodium

Copper

Folic Acid (B9)

Choline

Cholesterol

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Savory Veggie & Black Bean Enchiladas

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Vegetarian Enchiladas

Corn and Goat Cheese Enchiladas

Produce

Beverages

Baking Goods

Dairy

Condiment & Toppings

Bakery

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