Mini Vegetable Enchilada Stacks

IOWA GIRL EATS
14Ingredients
65Minutes
510Calories

Ingredients

US|METRIC
  • 2 tablespoons extra-virgin olive oil
  • 1 green bell pepper (seeded and chopped)
  • 1 red bell pepper (seeded and chopped)
  • 1 red onion (small, chopped)
  • 4 teaspoons chili powder (BLEND, versus plain chili powder)
  • salt
  • 1 cup frozen sweet corn kernels
  • 1 cup canned black beans (drained and rinsed)
  • 15 corn tortillas (street taco-sized, I used Mission brand)
  • 1 1/2 cups gluten (free red enchilada sauce)
  • 8 ounces shredded mexican cheese blend
  • cilantro
  • avocado
  • salsa
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    NutritionView More

    510Calories
    Sodium15% DV350mg
    Fat17% DV11g
    Protein94% DV48g
    Carbs20% DV61g
    Fiber48% DV12g
    Calories510Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium350mg15%
    Potassium640mg18%
    Protein48g94%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber12g48%
    Sugars4g8%
    Vitamin A40%
    Vitamin C100%
    Calcium15%
    Iron25%

    * 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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