Cabbage Enchiladas
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8 leaves
cabbage leaves
1 medium
onion
2 cloves
garlic
1 medium
bell pepper
1 c
canned black beans
1 c
canned corn
1 tsp
Cumin
1 tsp
Chili powder
1 tsp
Salt
1 tsp
Pepper
2 c
tomato sauce
1 c
shredded cheese
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Bring a large pot of water to a boil. Add the cabbage leaves and cook for 3-4 minutes, until slightly softened. Drain and set aside.
Step 3
In a large skillet, heat some oil over medium heat. Add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
Step 4
Add the black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine. Cook for another 5 minutes.
Step 5
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Step 6
Place a spoonful of the black bean mixture onto each cabbage leaf. Roll up the leaf and place it seam-side down in the baking dish.
Step 7
Pour the remaining tomato sauce over the cabbage rolls. Sprinkle with shredded cheese.
Step 8
Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
Step 9
Serve hot and enjoy!
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.1764 g | 0.16% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.6615 mg | 0.13% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.6615 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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