Stacked Roasted Vegetable Enchiladas
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Two Peas & Their Pod · by Maria Lichty★ 4.6 (46)

Stacked Roasted Vegetable Enchiladas

NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 40%
CARBS 61G49% OF CAL
11G FIBER43G OTHER7G TOTAL SUGAR
FAT 19G33% OF CAL
8G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stacked corn tortilla enchiladas loaded with roasted vegetables, black beans, and cheese in chile sauce. Vegetarian and freezer-friendly.

mainmexicancasserolebeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 red bell pepper, (seeds removed and chopped)
  • 1 zucchini, (chopped)
  • 1 yellow squash, (chopped)
  • 1 onion, (chopped)
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, (to taste)
  • 15 ounces black beans, (rinsed and drained)
  • 4 oz mild green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika or smoked paprika
  • 2 garlic cloves. minced
  • 1 jalapeño, (seeds removed and minced)
  • 1/3 cup chopped fresh cilantro
  • 2 cups enchilada sauce
  • 9 small corn tortillas
  • 2 cups shredded Monterey Jack cheese or cheddar cheese
  • Optional Toppings: cilantro, jalapeño slices, avocado, sliced green onions, sour cream
PREP
15M
SODIUM
964MG
ESTIMATE
COMPLETE

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