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Slow Cooker Enchiladas Recipe
Nutrition
Cal/Serving: 1,288Daily Value: 64%
Servings: 4
High-Fiber
| Fat | 49g | 75% |
| Saturated | 22g | 109% |
| Trans | 1g | 0% |
| Carbs | 138g | 46% |
| Fiber | 41g | 165% |
| Sugars | 9g | 0% |
| Protein | 77g | 154% |
| Cholesterol | 140mg | 47% |
| Sodium | 1408mg | 59% |
| Calcium | 779mg | 78% |
| Magnesium | 300mg | 75% |
| Potassium | 2680mg | 77% |
| Iron | 18mg | 98% |
| Zinc | 12mg | 77% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 30mg | 51% |
| Thiamin (B1) | 1mg | 87% |
| Riboflavin (B2) | 1mg | 47% |
| Niacin (B3) | 12mg | 58% |
| Vitamin B6 | 1mg | 56% |
| Folic Acid (B9) | 726µg | 181% |
| Vitamin B12 | 3µg | 48% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 12% |
| Vitamin K | 33µg | 41% |
| Fatty acids, total monounsaturated | 18g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 pound ground beef
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can (16 ounces) pinto or kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1/3 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 6 flour tortillas (inches)
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 4 servings |
