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Summer Veggie Skillet Enchiladas
THE ENDLESS MEAL16Ingredients
40Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. grapeseed oil (or sub any neutral flavored oil)
- 2 Tbsp. all purpose flour (gluten-free, if needed)
- 14 oz. crushed tomatoes
- 1 Tbsp. chili powder
- 1 tsp. chipotle peppers in adobo sauce (each: pureed, cumin, oregano, and brown sugar)
- sea salt (to taste)
- grape seed oil
- 8 inches flour tortillas (cut into strips, sub corn tortillas for gluten-free)
- 3 handfuls button mushrooms (small, quartered)
- 1 onion (diced)
- 3 garlic cloves (minced)
- 2 carrots (diced)
- 1 medium zucchini (diced)
- 1 bell pepper (diced)
- 2 cups frozen corn kernels (or fresh)
- 1 1/2 cups sharp cheddar cheese (grated, sub vegan cheese for plant-based enchiladas)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium900mg38% |
| Potassium960mg27% |
| Protein18g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A140% |
| Vitamin C90% |
| 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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