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Stacked Roasted Vegetable Enchiladas
EAT, LIVE, RUN18Ingredients
80Minutes
570Calories
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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 (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 Tbsp. oil (heat-safe, like grapeseed or coconut)
- 1 1/2 tsp. 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 oz. 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 (optional)
- scallions (optional)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol60mg20% |
Sodium1630mg68% |
Potassium1080mg31% |
Protein28g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber10g40% |
Sugars13g |
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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