Directions:
- In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through.
- Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half.
- Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.74 Kcal (2013 kJ) | ||
| Calories from fat | 271.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.21g | 46% | |
|---|---|---|---|
| Cholesterol | 103.36mg | 34% | |
| Sodium | 747.14mg | 31% | |
| Potassium | 455.47mg | 10% | |
| Total Carbs | 23.74g | 8% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 29.76g | 60% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.9mg | 22% | |
| Calcium | 286.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 241.01 Kcal (1009 kJ) | ||
| Calories from fat | 136.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.14g | 46% | |
|---|---|---|---|
| Cholesterol | 51.82mg | 34% | |
| Sodium | 374.56mg | 31% | |
| Potassium | 228.34mg | 10% | |
| Total Carbs | 11.9g | 8% | |
| Sugars | 0.52g | 4% | |
| Dietary Fiber | 1.35g | 11% | |
| Protein | 14.92g | 60% | |
| Vitamin C | 8.6mg | 29% | |
| Iron | 2mg | 22% | |
| Calcium | 143.5mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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