Sweet Peas and Saffron · by Annie
Vegetarian Enchilada Recipe
NUTRITION · PER SERVING50M COOK
CAL 47%·PRO 71%
CARBS 112G48% OF CAL
15G FIBER78G OTHER19G TOTAL SUGAR
FAT 40G38% OF CAL
17G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty enchiladas filled with sweet potatoes, black beans, vegetables, and melty cheese. A satisfying and flavorful vegetarian meal everyone will enjoy.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 medium sweet potato (approx. 456 g, diced into small 1/2” cubes)
- ½ medium white onion (approx. 200 g, diced small)
- 1 red bell pepper (approx. 290 g, diced small)
- 1 medium zucchini (approx 300 g, diced small)
- 1 (8.5 oz) can corn
- 1 (15 oz) can black beans, (drained and rinsed)
- 1 4oz can mild diced green chiles
- 2 cups shredded kale, (loosely packed)
- 1 (10 oz) can enchilada sauce
- 2 ½ cups shredded cheese (I used a Mexican-style cheese blend)
- 1 ½ teaspoons salt
- 8 large flour tortillas
At a glance
PER SERVING · TIME 50M
CAL 47%·PRO 71%
CARBS 112G48% OF CAL
15G FIBER78G OTHER19G TOTAL SUGAR
FAT 40G38% OF CAL
17G SAT24G 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
- 30m
- Cook
- 20m
- Sodium
- 2710mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1393mg
- Calcium
- 711mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2710MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.