Enchiladas with Roasted Red Pepper Sauce
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Cookie and Kate · by Cookie and Kate★ 4.1

Enchiladas with Roasted Red Pepper Sauce

NUTRITION · PER SERVING45M COOK
CAL 48%·PRO 59%
CARBS 97G41% OF CAL
25G FIBER14G SUGAR57G OTHER
FAT 55G52% OF CAL
14G SAT42G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetarian enchiladas filled with spinach, corn, and black beans, topped with a roasted red pepper sauce. Topped with avocado and cilantro for freshness and vibrancy.

mainmexicantacobeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 ounces jarred, drained roasted red peppers (mine came in a 12-ounce jar)
  • 1/4 cup water
  • 1 small yellow onion, chopped
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 yellow onion, chopped
  • 8 ounces frozen spinach
  • 8 ounces frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained (or 1 1/2 cups cooked black beans)
  • 1 small can (7 ounces) diced green chiles, drained
  • 1/2 cup roasted red pepper sauce sauce
  • 1 cup crumbled feta cheese or Jack cheese* (about 4 ounces)
  • Salt and pepper, to taste
  • 8 to 10 corn tortillas**
  • 1 cup shredded Jack cheese (about 4 ounces)
  • 3 to 4 ripe avocados
  • ⅓ cup chopped cilantro leaves, loosely packed
  • 1/2 lime, juiced
PREP
25M
SODIUM
1632MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.