Bean And Tamari Enchiladas

Natural.Foodie's picture

Sep. 14, 2011


Kidney beans/Pinto /black beans 1 Cup (16 tbs) , cooked
Soybeans 1 Cup (16 tbs) , cooked
Onion 1 , chopped
Garlic 2 Clove (10 gm) , minced
Chili powder 1 Tablespoon
Cumin powder 1 Teaspoon
Tamari 1 Teaspoon
Lemon juice 1 Tablespoon
Corn tortillas 8
Hot taco sauce 3 Cup (48 tbs)
Sharp cheese 1/2 Cup (8 tbs)



1. In a blender, process the beans over low speed until smooth

2. In a skillet, steam stir the onions and garlic in a litlle waetr till they begin to turn brown; add spices, tamari, lemon juice and beans

3. Heat water in a small skillet and dip the tortillas in it to soften a little; add about a third cup of the bean mixtuure on each tortilla

4. Roll up and place seam side down in a casserole dish; cover with taco sauce, sprinkle with cheese and bake in an oven preheated to 350°F for twenty minutes


5. Serve as appropriate

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 390Calories from Fat 90

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 884 mg36.83%

Total Carbohydrates 53 g17.7%

Dietary Fiber 7 g28%

Sugars 3 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet