Vegetarian Skillet Enchiladas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A skillet-cooked enchilada with roasted vegetables, crispy tortilla strips, and melted cheese in a chipotle-tomato sauce. A lighter take on the classic that comes together quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons oil
- 2 tablespoons all-purpose flour
- 14 ounce can crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon EACH: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
- Sea salt (to taste)
- 2 tablespoons avocado oil (divided)
- 8 8-inch flour tortillas (cut into strips)
- 2 cups small button mushrooms (quartered)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (diced)
- 1 medium zucchini (diced)
- 1 medium bell pepper (diced)
- 2 cups corn kernels (thawed if frozen)
- 1 ½ cups grated sharp cheddar cheese
- Avocado, cilantro, sour cream, limes (to serve)
At a glance
PER SERVING · TIME 50M
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
- 40m
- Sodium
- 714mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1379mg
- Calcium
- 455mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 714MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.