Roasted Veggie Enchiladas with Black Bean Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables stuffed into corn tortillas and drenched in a smoky chipotle garlic black bean sauce. Served with sour cream, tortilla chips, avocado, and lime. A hearty vegetarian enchilada dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 medium white onion (diced)
- 8 ounces cremini mushrooms (sliced)
- 1 medium zucchini (chopped)
- 2 medium yukon gold potatoes (peeled and diced)
- 3 cups cauliflower florets (chopped small)
- 2 tablespoons olive oil
- salt + pepper, to taste
- (2) 15-ounce cans black beans (drained and rinsed)
- 3 cloves garlic (peeled)
- 1/2 cup chopped white onion
- 2 chipotles in adobo sauce
- 2 tablespoons adobo sauce
- 2 cups vegetable broth
- 1/4 teaspoon oregano
- 1/2 teaspoon salt (more to taste)
- 15 corn tortillas, or about 8 medium flour tortillas (warmed)
- tortilla strips or crushed tortilla chips
- vegan sour cream
- chopped fresh cilantro, lettuce, red onion diced, jalapenos, avocado
At a glance
PER SERVING · TIME 75M
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
- 55m
- Sodium
- 1106mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1705mg
- Calcium
- 160mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.