Veggie Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheesy enchiladas filled with roasted vegetables like cauliflower, bell pepper, and zucchini, baked in enchilada sauce. Filling, flavorful, and budget-friendly for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups enchilada sauce (divided)
- 8 small corn tortillas (6-inch)
- 2 cups shredded pepper jack cheese (divided)
- 2 tablespoons chopped fresh cilantro
- 6 cups cauliflower florets (cut into small florets)
- 1 red bell pepper (diced)
- 1 small zucchini (diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- ½ teaspoon black pepper
At a glance
PER SERVING · TIME 60M
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
- 1318mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 781mg
- Calcium
- 442mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.