Stacked Veggie Enchiladas Recipe | Yummly

Stacked Veggie Enchiladas

TASTY MESS(1)
Upchurch: "Made exactly as stated was amazing, would change…" Read More
16Ingredients
85Minutes
670Calories
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Ingredients

US|METRIC
  • 1 yellow pepper (or red, chopped into 1" pieces)
  • 1 zucchini (chopped into 1" pieces)
  • 1 yellow squash (chopped into 1" pieces)
  • 1/2 onion (large, chopped)
  • extra-virgin olive oil
  • 1 can low sodium black beans (rinsed and drained)
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder (chipotle, adjust to less if you want a milder dish)
  • 2 garlic cloves (minced)
  • pepper
  • salt
  • 2 cups red enchilada sauce (1 15 oz can of)
  • 10 corn tortillas (small)
  • 2 cups colby jack cheese (shredded)
  • sour cream (for serving)
  • avocado (Mashed, or guacamole, for serving)
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    NutritionView More

    670Calories
    Sodium87% DV2090mg
    Fat49% DV32g
    Protein61% DV31g
    Carbs23% DV68g
    Fiber72% DV18g
    Calories670Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol65mg22%
    Sodium2090mg87%
    Potassium1110mg32%
    Protein31g61%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate68g23%
    Dietary Fiber18g72%
    Sugars14g28%
    Vitamin A45%
    Vitamin C150%
    Calcium60%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Upchurch 3 years ago
    Made exactly as stated was amazing, would change the amount of sauce as it made it a little too wet. Flavor was geeat

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