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Chickpea Avocado Breakfast Enchiladas
CONNOISSEURUS VEG23Ingredients
65Minutes
480Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 12 oz. russet potato (1 medium, scrubbed and diced)
- 1 onion (medium, diced)
- 2 tsp. ground cumin
- 1 tsp. ground coriander seed
- 1 green bell pepper (diced)
- 1 jalapeño pepper (seeded and minced, optional)
- 14 oz. chickpeas (1 can, drained and rinsed)
- 3 garlic cloves (minced)
- 1 avocado (ripe, From Mexico pitted and diced)
- 1/4 cup chopped fresh cilantro
- 1 Tbsp. lime juice
- salt
- pepper (to taste)
- 14 oz. tomato puree (1 can)
- 3 Tbsp. adobo sauce (from a can of chipotle peppers)
- salt
- pepper (to taste)
- 14 corn tortillas (12 to)
- 1 avocado (ripe, From Mexico)
- 1/2 cup soy milk (unsweetened, or almond)
- 2 Tbsp. lime juice
- salt (to taste)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium2440mg102% |
| Potassium1240mg35% |
| Protein12g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber15g60% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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