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Stacked Roasted Vegetable Enchiladas
EATS WELL WITH OTHERS17Ingredients
75Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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 Tbsp. coconut oil (or other heat-safe oil)
- 1 1/2 tsp. cumin
- 2 garlic cloves (minced)
- salt
- black pepper
- 1/2 cup fresh cilantro (minced)
- 2 cups salsa
- 2 oz. kale (chopped, 2 big handfuls)
- 10 corn tortillas (halved)
- 4 oz. shredded cheese (I used leftover quesadilla cheese but cheddar or monterey jack would also work!)
- sour cream (optional)
- scallions (optional)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol35mg12% |
Sodium1230mg51% |
Potassium1170mg33% |
Protein18g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate56g19% |
Dietary Fiber12g48% |
Sugars11g |
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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