Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 606kcal 30%
Fat 29g 44%
Saturated Fat 13g 65%
Carbohydrates 63g 21%
Fiber 10g 40%
Sugar 12g 24%
Protein 24g 48%
Cholesterol 47mg 15%
Sodium 1,155mg 48%

Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Vegetable Enchiladas

Name: Roasted Vegetable Enchiladas
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 small zucchini or yellow squash, cut into 1/2-inch pieces; 1 red bell pepper, cut into 1/2-inch pieces; 1 small red onion, roughly chopped; 1 small sweet potato, cut into 1/2-inch pieces; 1 small head cauliflower, cut into small florets; 8 ounces baby bella mushrooms, quartered; 2 tablespoons olive oil; fine sea salt and freshly-ground black pepper; 1 1/2 cups red enchilada sauce, homemadeor store-bought; 8 whole wheat tortillas; 1 (15-ounce) can black beans, rinsed and drained; 3 cups Mexican-blend shredded cheese; garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese

Prep 20m

Total 20m

This flavorful recipe for roasted vegetable enchiladas features a delicious combination of zucchini, bell pepper, sweet potato, and more. Wrapped in whole wheat tortillas and covered in red enchilada sauce and melted cheese, these enchiladas are a satisfying and nutritious meal. Top with fresh cilantro, avocado, or Mexican crema for added flavor.

Nutrition Facts

Roasted Vegetable Enchiladas

Ingredients

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Nutrition Facts

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