Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas.
Prep: 15 min | Yield: 6 servings, 2 enchiladas each
Per serving: Calories 354
% Daily Value: Total Fat 13g 21% Saturated fat 6g 29% Cholesterol 29mg 10% Sodium 1212mg 50% Carbohydrate 46g 15% Dietary fiber 11g 42% Sugars 6g Protein 15g Vitamin A 103% Vitamin C 3% Calcium 32% Iron 18%
% Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Conagra Brands, Inc.
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