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Garbanzo bean echiladas is for Dinner.

Garbanzo bean echiladas takes 10 minutes to prepare.

Garbanzo bean echiladas takes 20 minutes to cook.

Garbanzo bean echiladas makes 8 servings.

The ingredients for Garbanzo bean echiladas are:

1 can garbanzo beans; 1 4.25 oz can chopped black olives; 1 can Old El Paso enchilada sauce; 1 can whole mild green chilis (large can); 8 flour tortillas; 8 oz 2% milk Monterey Jack cheese, shredded

Here is how you make Garbanzo bean echiladas:

In a food processor, roughly blend garbanzo beans and black olives to form a crumbly mush. Don't blend too much, just enough to really crumble the beans.In a glass 8 x 14 casserole dish, spoon 2 tablespoons (approx) of the bean and olive mixture into a corn tortilla. Roll the tortilla, and place flap-side down in the dish to form a small roll-up. Repeat with all 8 tortillas.Place a whole green chili on top of each roll-up. You can slice the chili down the middle so it is wider and thinner. Cover the rolled enchiladas with enchilada sauce, and then finally with the shredded cheese.Bake at 350 for 20 minutes or until the cheese has melted into the sauce.Number of Servings: 8Recipe submitted by SparkPeople user COOKANDRUN.

The nutritional information for Garbanzo bean echiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 222.0

• Total Fat: 8.9 g
• Cholesterol: 20.0 mg
• Sodium: 737.4 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 4.4 g
• Protein: 11.2 g

Garbanzo bean echiladas is Mexican cuisine.

The dietary needs meet for Garbanzo bean echiladas is Vegetarian