Cheesy Vegetable Enchiladas Recipe | Yummly

Cheesy Vegetable Enchiladas

THE SPIFFY COOKIE
17Ingredients
65Minutes
660Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 1 pound sweet potatoes (peeled and diced into 1/2-inch cubes)
  • 1 1/2 tablespoons olive oil (divided)
  • 1 yellow onion (medium, diced)
  • 1 1/2 tablespoons chili powder
  • 1/2 tablespoon chipotle powder (or less if preferred)
  • 1 teaspoon ground cumin
  • 1 cup frozen corn (thawed, or canned, drained)
  • 1 cup roasted red peppers, drained (chopped)
  • 15 ounces black beans (low-sodium, rinsed and drained)
  • 2 cups cooked brown rice
  • 10 ounces enchilada sauce
  • 1 1/2 cups jack cheese (shredded monterery, divided)
  • 8 whole wheat tortillas
  • sour cream (or plain Greek yogurt, I used 0% Chobani)
  • 1 avocado (diced)
  • 2 scallions (chopped, greens only)
  • fresh cilantro (for garnish)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    660Calories
    Sodium71% DV1710mg
    Fat40% DV26g
    Protein45% DV23g
    Carbs29% DV88g
    Fiber68% DV17g
    Calories660Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol35mg12%
    Sodium1710mg71%
    Potassium1110mg32%
    Protein23g45%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate88g29%
    Dietary Fiber17g68%
    Sugars11g22%
    Vitamin A290%
    Vitamin C45%
    Calcium40%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop