Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (22)
Vegetarian Enchiladas Verdes
NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 44%
CARBS 51G42% OF CAL
8G FIBER8G SUGAR35G OTHER
FAT 21G41% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered enchiladas filled with mushrooms, spinach, and zucchini, topped with melted cheese and green salsa. An easy vegetarian dinner.
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Nutrition & ingredients
Ingredients
serves 10- 1 tablespoon extra-virgin olive oil (or butter)
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 1 jalapeño pepper (ribs and seeds removed and finely diced)
- 16 oz. mushrooms (sliced (I used baby portobello))
- 2 medium zucchini (quartered and sliced)
- 16 oz. frozen chopped spinach
- 15 oz. canned pinto beans (drained and rinsed (1.5 cups))
- 2 cups salsa verde (store bought or homemade)
- kosher salt and black pepper (to taste)
- 10-12 flour tortillas
- 16 oz. shredded Monterey jack cheese
- chopped cilantro and red onion and diced avocado (for serving, optional)
At a glance
PER SERVING · TIME 60M
CAL 24%·PRO 44%
CARBS 51G42% OF CAL
8G FIBER8G SUGAR35G OTHER
FAT 21G41% OF CAL
10G SAT12G 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
- 30m
- Sodium
- 1251mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 855mg
- Calcium
- 450mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1251MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.