Stacked Roasted Vegetable Enchiladas

EAT, LIVE, RUN
18Ingredients
80Minutes
570Calories

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 (small, peeled and cut into 1/2-inch cubes, about 1 1/2 cups)
  • 1 onion (medium, halved and slivered)
  • 1 cup corn kernels (fresh or frozen)
  • 3 tablespoons oil (heat-safe, like grapeseed or coconut)
  • 1 1/2 teaspoons ground cumin
  • 2 garlic cloves (minced)
  • salt
  • black pepper
  • 1/2 cup chopped fresh cilantro
  • 2 cups salsa (homemade or store bought, /pico de gallo)
  • 2 ounces baby spinach leaves (about 2 big handfuls)
  • 10 corn tortillas (halved, try making homemade tortillas!)
  • 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
  • sour cream
  • scallions
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    NutritionView More

    570Calories
    Sodium68% DV1630mg
    Fat45% DV29g
    Protein55% DV28g
    Carbs17% DV52g
    Fiber40% DV10g
    Calories570Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol60mg20%
    Sodium1630mg68%
    Potassium1080mg31%
    Protein28g55%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber10g40%
    Sugars13g26%
    Vitamin A150%
    Vitamin C180%
    Calcium70%
    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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