Roasted Vegetable Stacked Enchiladas

Roasted Vegetable Stacked Enchiladas

  • prep: 0 hr
  • cook: 30 min
  • total: 30 min
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  • servings:
  • Ingredients

    • 1 large red pepper, chopped, seeds removed 1 medium zucchini, chopped 1 medium yellow squash, chopped 1 large onion, chopped 1 tablespoon olive oil Salt and pepper 1 can black beans, rinsed and drained 1 teaspoon ground cumin 1 teaspoon chili powder 2 garlic cloves, minced 1 jalapeño, minced 1/2 cup chopped fresh cilantro Salt and pepper, to taste 2 cups red enchilada sauce 9-10 small corn tortillas 2 cups shredded Monterey Jack cheese

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 5
    • Amount Per Serving
    • Calories: 14 % Daily Value *
    • Total Fat: 1 g 0.92%
    • Saturated Fat: 0 g 1.75%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 10 mg 0.42%
    • Calcium: 0 mg 0%
    • Potassium: 4 mg 0.11%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.4%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 0 g 0.4%
    • Sugar: 1 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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