Vegetarian Enchiladas
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A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 5.0 (1)

Vegetarian Enchiladas

NUTRITION · PER SERVING40M COOK
CAL 39%·PRO 51%
CARBS 101G52% OF CAL
13G FIBER0G ADDED0G INTRINSIC78G OTHER10G TOTAL SUGAR
FAT 30G35% OF CAL
8G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layered tortillas filled with roasted sweet potatoes, black beans, corn, and topped with enchilada sauce and cheese. A hearty vegetarian dinner everyone enjoys.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon oil ((avocado oil, olive oil, or oil of choice))
  • ¼ cup diced white or yellow onion
  • 2 cloves garlic (- peeled and minced)
  • 1 Red bell pepper (- diced)
  • 1 Green bell pepper (- diced)
  • 2 sweet potatoes (- medium, peeled and diced into small pieces)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup roasted corn (- canned or frozen, you can also use fresh corn or frozen yellow corn)
  • 1 15 ounce can black beans (- drained and rinsed)
  • 4 ounces green chilis (1 can, 4 ounces)
  • 3-4 cups red enchilada sauce (- I used store-bought)
  • 10-12 flour tortillas (regular size )
  • 2 cups shredded mexican cheese (or cheddar cheese)
  • Avocado - peeled and diced (- for topping)
  • Fresh cilantro (chopped for topping)
  • Lime wedges (- for topping)
PREP
15M
SODIUM
2345MG
ESTIMATE
COMPLETE

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