Roasted Vegetable Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell peppers, cauliflower, sweet potato, and other vegetables wrapped in corn tortillas and baked in salsa and cheese sauce. Hearty, flavorful, and vegetarian with warm Mexican spices. A satisfying plant-based main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 poblano chile, (cut into matchsticks)
- 1 red bell pepper, (cut into matchsticks)
- 1 orange bell pepper, (cut into matchsticks)
- 1 small head of cauliflower, (cut into 1/2 inch chunks)
- 1 small sweet potato, (peeled and cut into 1/2 inch chunks)
- 1 baking potato, (peeled and cut into 1/2 inch chunks (I used a handful of tiny new potatoes and left them whole with the skin on.))
- 1 medium onion, (diced)
- 1 cup corn kernels
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 2 cups salsa
- 2 cups baby spinach leaves
- 10 corn tortillas, (torn into pieces)
- 2 cups shredded cheese
- sour cream and scallions for garnishing (if desired)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 1778mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2254mg
- Calcium
- 609mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1778MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.