Easy Veggie Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Saucy enchiladas filled with roasted vegetables and black beans, topped with cheese and sauce. Cozy and versatile, this is an easy weeknight dinner that's satisfying for vegetarians and omnivores alike.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 head of broccoli, cut into florets (2 cups)
- 1 small sweet potato, peeled and diced (2 cups)
- 1 red bell pepper, sliced (1 cup)
- 1 onion, sliced (1 cup)
- a drizzle of olive oil
- a pinch of salt
- 1 14-ounce can black beans, rinsed and drained
- 2 cups shredded quesadilla cheese
- 2-3 cups enchilada sauce (see notes)
- 10-12 corn tortillas
- avocado, cilantro, and lime for serving
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1026mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 952mg
- Calcium
- 385mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1026MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.