Enchiladas with Barley

Enchiladas with Barley

     Serves:

     Preparation Time:

     Ingredients :


    - Barley-cooked, 300 g

    - Corn-frozen, 90 g

    - Chile Powder, 1 teaspoon

    - Canned Black Beans, 500 g

    - Tomatoes, 200 g, diced

    - Chilies, 30 g, green 

    - Chile Powder, 1 teaspoon 

    - Cilantro-fresh, 20 g 

    - Cumin, 1 teaspoon 

    - Flour Tortillas, 1 dozen 

    - Vegan Cheese, 150 g, shredded 

    - Enchilada Sauce-red chili, 700 g

     Toppings: 


    - Guacamole 

    - Olives, sliced 

    - Onions 

    - Cilantro 

    - Lettuce 

    Directions 


    1- Mix together beans, tomatoes, barley and corn. Add salt, cilantro, lime juice, spices and cheese; mix to combine. Put aside till needed. 


    2- Oil the bottom of your crock pot and spread 80 g of enchilada sauce evenly in it. 


    3- Put a bit of the filling into each tortilla and place them into crock pot seam side down. 


    4- Pour on remaining sauce and top with cheese. 


    5- Set your crock pot on high and cook enchiladas for 3 hours. Top with leftover cheese and cook for 15 minutes. 


    6- Serve with toppings and enjoy 

    Nutritional Information

    - Calories: 345 

    - Total Fat: 21g 

    - Saturated Fat: 6.2g 

    - Cholesterol: 30 mg 

    - Sodium: 400 mg 

    - Carbohydrates: 20 g 

    - Sugar: 4g 

    - Protein: 16g
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