Budget Bytes · by Beth Moncel★ 5.0 (9)
Sweet Potato Enchiladas
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 27%
CARBS 55G53% OF CAL
5G FIBER39G OTHER10G TOTAL SUGAR
FAT 15G33% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft tortillas filled with roasted sweet potatoes and poblano peppers, topped with enchilada sauce and melted cheddar cheese. A hearty, flavorful vegetarian main course.
mainmexican🥧 baking dish🔥 ovenvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups Roasted Poblano and Sweet Potato Salad ($1.52)
- 4 fajita size flour tortillas ($0.32)
- 10 oz can enchilada sauce ($1.00)
- 1 cup shredded cheddar ($0.99)
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 27%
CARBS 55G53% OF CAL
5G FIBER39G OTHER10G TOTAL SUGAR
FAT 15G33% OF CAL
7G SAT8G UNSAT
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
- 30m
- Sodium
- 1062mg
- 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
- 816mg
- Calcium
- 219mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1062MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.