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Add a photoServings: 4
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 c. Onions -- minced
- 2 x Garlic
- 2 c. Carrots -- shredded
- 1 can Kidney beans -- (16 ounce)
- 1/2 c. Tomato sauce
- 1/2 c. Bell peppers -- minced
- 1/2 tsp Chili pwdr
- 3 lrg Flour tortillas
- 1 c. Cheddar cheese -- shredded Cloves -- chopped
Directions
- Preheat oven at 400. Prepare a 2 qt casserole dish with cooking spray.
- In a large skillet over medium high heat, hot oil. Add in onions and garlic; cook, stirring for 2 to 3 min, or possibly till tender. Add in carrots; cook for 2 min. Stir beans, tomato sauce, peppers and chili pwdr; bring to a boil. Cook 5 min or possibly till slightly thick. Scoop out 1/4 c. and set aside. Place 1 tortilla in the bottom of the prepared dish. Top with half vegetable mix and 1/2 c. cheese. Add in another tortilla, remaining vegetables and remaining cheese. Top with final tortilla and reserved vegetables. Bake for 15 to 20 min or possibly till heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 121 | 41% |
| Total Fat 13.77g | 17% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 736mg | 31% |
| Potassium 687mg | 20% |
| Total Carbs 29.55g | 8% |
| Dietary Fiber 9.4g | 31% |
| Sugars 8.3g | 6% |
| Protein 14.88g | 24% |
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