Mini Vegetable Enchilada Stacks
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stacked corn tortilla enchiladas filled with roasted peppers, onions, corn, and black beans, topped with red sauce and melted cheese. No rolling required, meatless, and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 Tablespoons extra virgin olive oil
- 1 green bell pepper (seeded and chopped)
- 1 red bell pepper (seeded and chopped)
- 1 small red onion (chopped)
- 3-4 teaspoons chili powder blend
- salt
- 1 cup frozen sweet corn kernels
- 1 cup canned black beans (drained and rinsed)
- 15 street taco-sized corn tortillas (I used Mission brand)
- 1-1/2 cups gluten free red enchilada sauce
- 8 oz shredded Mexican cheese blend
- Optional toppings: cilantro, avocado or guacamole, salsa
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
- 10m
- Cook
- 50m
- Sodium
- 1059mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 590mg
- Calcium
- 369mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1059MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.