Making Thyme for Health · by Sarah Rotavera★ 5.0 (3)
Black Eyed Pea Enchiladas
NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 25%
CARBS 48G70% OF CAL
7G FIBER5G SUGAR36G OTHER
FAT 7G22% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with black-eyed peas, corn, kale, and cheese, smothered in enchilada sauce and baked. Savory and hearty with earthy vegetables. A vegetarian take on the classic Mexican dish.
mainmexicantacobeans🥧 baking dish🍲 stockpot🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 16 ounces enchilada sauce
- 2 tablespoons extra virgin olive oil
- 1 yellow onion (finely chopped)
- 1 bell pepper (cored and finely chopped)
- 3 garlic cloves (minced)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt (more or less, to taste)
- 1 cup corn (fresh or frozen)
- 1 cup kale
- 15 ounces black eyed peas
- ¾ cup vegan cheese
- 12 (8-inch) tortillas
At a glance
PER SERVING · TIME 60M
CAL 14%·PRO 25%
CARBS 48G70% OF CAL
7G FIBER5G SUGAR36G OTHER
FAT 7G22% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 453mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 571mg
- Calcium
- 83mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 453MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.