Cookie and Kate · by Cookie and Kate★ 4.9
Veggie Black Bean Enchiladas
NUTRITION · PER SERVING60M COOK
CAL 33%·PRO 52%
CARBS 80G49% OF CAL
18G FIBER11G SUGAR51G OTHER
FAT 28G38% OF CAL
10G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian enchiladas filled with black beans, roasted vegetables, and spinach, topped with homemade red sauce and melted cheese. Hearty and flavorful.
mainmexicanbeans🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnishing
At a glance
PER SERVING · TIME 60M
CAL 33%·PRO 52%
CARBS 80G49% OF CAL
18G FIBER11G SUGAR51G OTHER
FAT 28G38% OF CAL
10G SAT18G 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
- 15m
- Cook
- 45m
- Sodium
- 1904mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1143mg
- Calcium
- 429mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1904MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.