Roasted Vegetable Enchiladas
90 mins (prep 30, cooking 60)
21 ingredients
6 servings
We haven't tried this yet, but I wanted to post it for ZWT8. Filled with bell peppers, pinto beans, mushrooms, and onions, these colorful enchiladas can be mostly made ahead — perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro, and diced avocado at the table.

Categories:  north-american , mexican , comfort-food , taste~mood , spicy , <-4-hours , one-dish-meal , diabetic , time-to-make , southwestern-u.s. , main-dish , american , vegetarian , savory , vegetable , tex-mex , from-scratch ,
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Serving Size (204.9 g)
Servings 6
Amount per Serving
Calories 261.9 Calories from Fat 113.4
% Daily Value *
Total Fat 12.6g 116.28%
Saturated Fat 1.93g 57.83%
Trans Fat 0.0g %
Cholesterol 1.18mg 2.37%
Sodium 857.07mg 214.27%
Total Carbohydrate 37.84g 75.67%
Dietary Fiber 6.45 g 154.89%
Sugars 3.68 g %
Protein 4.92g 59.06%
Vitamin A 487.77IU% Vitamin C 11.53mg%
Calcium 22.96mg% Iron 1.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green bell pepper, ground cumin, ground chipotle chile pepper, fresh cilantro, fresh ground pepper, pinto beans