- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2010
MethodEnchilada Sauce: In saucepan, heat oil over medium heat; fry onion and garlic until onion is softened, about 3 minutes. Stir in tomatoes, broth, chili powder, oregano and salt; bring to boil. Reduce heat and simmer for 15 minutes. Stir in coriander. Set aside.
In bowl, combine beans, chilies, lime juice and 1/2 cup (125 mL) of the enchilada sauce; mash with fork. Set aside.
In separate bowl, beat together eggs, 1/4 cup (50 mL) water, half of the green onions, the salt and pepper.
In skillet, melt butter over medium heat; cook eggs, stirring, just until softly set but still moist.
Divide bean mixture among tortillas, spreading evenly. Spoon egg mixture along bottom third of each; roll up tortilla. Trim ends; place, seam side down, in greased 13- x 9-inch (3 L) glass baking dish. Spoon 3 cups (750 mL) of the remaining sauce over top. Sprinkle with cheese and remaining green onions.
Bake in 375°F (190°C) oven until hot and bubbly, about 30 minutes. Serve with remaining sauce.
Nutritional facts Per serving: about
- Sodium 1138 mg
- Protein 22 g
- Calories 517.0
- Total fat 21 g
- Potassium 439 mg
- Cholesterol 297 mg
- Saturated fat 8 g
- Total carbohydrate 59 g
- Iron 44.0
- Folate 77.0
- Calcium 17.0
- Vitamin A 19.0
- Vitamin C 12.0