Tastes Better From Scratch · by Lauren Allen★ 5.0 (100)
Vegetarian Enchiladas
NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 25%
CARBS 49G51% OF CAL
7G FIBER39G OTHER4G TOTAL SUGAR
FAT 16G38% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian enchiladas filled with sweet potatoes, black beans, and brown rice, then baked in enchilada sauce and melted cheese. A healthy, satisfying dinner everyone enjoys.
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View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups cooked brown rice
- 1 batch homemade red enchilada sauce*
- 2 small/medium sweet potatoes (, peeled and chopped into small pieces)
- 2 Tablespoons olive oil
- salt and freshly ground black pepper
- 2 cloves garlic (, minced)
- 1 bell pepper (, diced (any color))
- 1/4 cup onion (, chopped)
- 15 ounce can black beans (, drained and rinsed)
- 10-12 large flour tortillas ((or whole wheat))
- 2 cups shredded cheddar cheese (, divided)
- fresh cilantro (, Chopped (for topping))
- 1 avocado (, peeled, seeded and chopped, for topping)
At a glance
PER SERVING · TIME 50M
CAL 19%·PRO 25%
CARBS 49G51% OF CAL
7G FIBER39G OTHER4G TOTAL SUGAR
FAT 16G38% OF CAL
6G SAT10G 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
- 20m
- Cook
- 30m
- Sodium
- 889mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 316mg
- Calcium
- 227mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.