Stacked Roasted Vegetable Enchiladas

EATS WELL WITH OTHERS
17Ingredients
75Minutes
450Calories

Ingredients

US|METRIC
  • 1 poblano chile (cut into matchsticks)
  • 2 red bell peppers (cut into matchsticks)
  • 1/2 head cauliflower (cut into 1/2-inch chunks)
  • 1 sweet potato (peeled and cut into 1/2-inch cubes)
  • 1 onion (medium, halved and slivered)
  • 2 tablespoons coconut oil (or other heat-safe oil)
  • 1 1/2 teaspoons cumin
  • 2 garlic cloves (minced)
  • salt
  • black pepper
  • 1/2 cup fresh cilantro (minced)
  • 2 cups salsa
  • 2 ounces kale (chopped, 2 big handfuls)
  • 10 corn tortillas (halved)
  • 4 ounces shredded cheese (I used leftover quesadilla cheese but cheddar or monterey jack would also work!)
  • sour cream
  • scallions
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    NutritionView More

    450Calories
    Sodium51% DV1230mg
    Fat31% DV20g
    Protein35% DV18g
    Carbs19% DV56g
    Fiber48% DV12g
    Calories450Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol35mg12%
    Sodium1230mg51%
    Potassium1170mg33%
    Protein18g35%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber12g48%
    Sugars11g22%
    Vitamin A190%
    Vitamin C230%
    Calcium40%
    Iron15%

    * 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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