Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.
8 ounce Tomatoes, roughly chopped, plus diced tomato for garnish
1 cup Vegetable Broth
0.5 cup Packed fresh cilantro, coarsely chopped, plus more leaves for garnish
3 Bell peppers, , diced
8 ounce Cremini mushrooms, diced
0.75 cup Diced Red Onion
4.5 teaspoon Extra virgin olive oil
0.25 teaspoon Salt
As required Freshly ground pepper, to taste
15 ounce 1 can pinto beans, rinsed
Nutrition value
198
calories per serving
7 g Fat13 g Protein19 g Carbs10 g FiberOther
Current Totals
7 g Fat
13 g Protein
19 g Carbs
10 g Fiber
MacroNutrients
Carbs
19 g
Protein
13 g
Fiber
10 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
110 mg
Iron
4 mg
Vitamin A
1457 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
109 mcg
Vitamin B12
0 mcg
Vitamin C
147 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
89 mg
Manganese
1 mg
Phosphorus
158 mg
Selenium
7 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
