Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (9)
Enchiladas Verdes
NUTRITION · PER SERVING—
CAL 32%·PRO 54%
CARBS 54G34% OF CAL
13G FIBER0G ADDED9G INTRINSIC32G OTHER9G TOTAL SUGAR
FAT 37G52% OF CAL
15G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Green enchiladas with a zesty tomatillo sauce and a filling of roasted cauliflower and pinto beans. Topped with avocado, cilantro, and cheese.
mainmexicanbeans🍪 sheet pan🥧 baking dish🔥 oven🌀 blendervegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound tomatillos (about 7 to 8 medium)
- ½ medium white onion (sliced into wedges)
- 2 jalapeño peppers (stemmed and halved lengthwise)
- 1 garlic clove
- 1½ teaspoons avocado oil (plus more for drizzling)
- ½ teaspoon sea salt (plus more for sprinkling)
- ⅛ teaspoon onion powder
- ¼ cup fresh cilantro
- 4 heaping cups small cauliflower florets
- 1½ cups cooked pinto beans (drained and rinsed)
- 1 garlic clove (grated)
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- Freshly ground black pepper
- 8 tortillas (we like a corn/flour blend)
- 2 cups grated Mexican cheese blend
- Sliced avocado
- Thinly sliced radishes
- Crumbled Cotija cheese
- Fresh cilantro leaves
- Sour cream
At a glance
PER SERVING
CAL 32%·PRO 54%
CARBS 54G34% OF CAL
13G FIBER0G ADDED9G INTRINSIC32G OTHER9G TOTAL SUGAR
FAT 37G52% OF CAL
15G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 816mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1081mg
- Calcium
- 588mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 816MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.