Stacked Enchiladas

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Carbohydrate Counts

Carbs-per-gram ratio: 0.1712

Serving Size 200g (about 34g carbs)

Carb calculations	Weight	Carbs
Homemade flour tortillas	228g	(100g)
Black beans	425g	(53g)
Red kidney beans	425g	(39g)
Refried beans	425g	(46g)
Enchilada sauce	396g	(14g)
Homemade flour tortillas	228g	(100g)
Net Weight	2103g	(360g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

• cooking spray
• Pre-heat oven to 400°F and lightly coat a 13x9 casserole dish with cooking spray.
• 228g / 4 homemade flour tortillas
• Tear tortillas into quarters or bite-size pieces and place tortilla pieces on bottom of baking dish to cover.
• 425g / 15 ounces black beans (either cooked or canned, rinsed)
• 425g / 15 ounces red kidney beans (either cooked or canned, rinsed)
• 425g / 15 ounces refried beans
• 396g / 4 tablespoons enchilada sauce (from 14 ounce can)
• In a medium bowl, combine the three kinds of beans with enchilada sauce and stir to combine.
• Spread bean mixture evenly over tortillas.
• 228g / 4 homemade flour tortillas
• Tear tortillas into quarters or bite-size pieces and cover beans.
• remaining enchilada sauce (from 14 ounce can)
• Evenly pour remaining enchilada sauce over top layer of tortillas.
• 8 ounces Mexican cheese blend, shredded
• 3 medium green onions, finely chopped
• Top with an even layer of cheese and green onions.
• Bake uncovered for about 20 minutes or until bubbly around edge.
• 1 large tomato, chopped
• 3 pieces of spinach or lettuce, chopped
• sour cream
• guacamole
• Top enchilada with tomatoes, lettuce or spinach, sour cream, and guacamole. Serve immediately.

• cooking spray
• 4 homemade flour tortillas
• 15 ounces black beans (either cooked or canned, rinsed)
• 15 ounces red kidney beans (either cooked or canned, rinsed)
• 15 ounces refried beans
• 4 tablespoons enchilada sauce (from 14 ounce can)
• 4 homemade flour tortillas
• remaining enchilada sauce (from 14 ounce can)
• 8 ounces Mexican cheese blend, shredded
• 3 medium green onions, finely chopped
• 1 large tomato, chopped
• 3 pieces of spinach or lettuce, chopped
• sour cream
• guacamole

1. Pre-heat oven to 400°F and lightly coat a 13x9 casserole dish with cooking spray.
2. Tear tortillas into quarters or bite-size pieces and place tortilla pieces on bottom of baking dish to cover.
3. In a medium bowl, combine the three kinds of beans with enchilada sauce and stir to combine.
4. Spread bean mixture evenly over tortillas.
5. Tear tortillas into quarters or bite-size pieces and cover beans.
6. Evenly pour remaining enchilada sauce over top layer of tortillas.
7. Top with an even layer of cheese and green onions.
8. Bake uncovered for about 20 minutes or until bubbly around edge.
9. Top enchilada with tomatoes, lettuce or spinach, sour cream, and guacamole. Serve immediately.