Roasted Vegetable Enchiladas Recipe
Recipe By EatingWell
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.
4.8
27 Rating -
Rate
Vegdiet
15minstotal
15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Vegetable Enchiladas Recipe
- 0.17 Poblano pepper, or green bell pepper
- 0.33 teaspoon Extra virgin olive oil
- 0.17 cup Chopped yellow onion
- 1/2 Cloves Garlic, Minced
- 0.17 teaspoon Salt
- 0.08 teaspoon Ground Cumin
- 0.08 teaspoon Chili powder
- 1/25 teaspoon Paprika
- 1/50 teaspoon Ground Chipotle Pepper
- 1.33 ounce Tomatoes, roughly chopped, plus diced tomato for garnish
- 0.17 cup Vegetable Broth
- 0.08 cup Packed fresh cilantro, coarsely chopped, plus more leaves for garnish
- 1/2 Bell peppers, , diced
- 1.33 ounce Cremini mushrooms, diced
- 0.13 cup Diced Red Onion
- 3/4 teaspoon Extra virgin olive oil
- 1/25 teaspoon Salt
- As required Freshly ground pepper, to taste
- 2.50 ounce 1 can pinto beans, rinsed
Nutrition
value
value
198
calories per serving
7 g Fat13 g Protein19 g Carbs10 g FiberOther
Current Totals
- Fat7g
- Protein13g
- Carbs19g
- Fiber10g
MacroNutrients
- Carbs19g
- Protein13g
- Fiber10g
Fats
- Fat7g
Vitamins & Minerals
- Calcium110mg
- Iron4mg
- Vitamin A1457mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9109mcg
- Vitamin B120mcg
- Vitamin C147mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium89mg
- Manganese1mg
- Phosphorus158mg
- Selenium7mcg
- Zinc1mg
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
Recipe By EatingWell