Try this Easy Vegan Enchiladas recipe, or contribute your own.
Suggest a better descriptionIn a nonstick skillet, sautee the onion and jalapeño until onions are translucent. Add the sweet potato, beans, chicken taco seasoning, and up to 1/4 cup water. Cook until heated through.
Preheat oven to 350.
Quarter the tortillas. Put 3 Tablespoons of enchilada sauce in the bottom of a 1 quart round pyrex storage bowl. Add 1 layer of tortillas and 1/3 of bean mixture. Top with 3 Tablespoons of enchilada sauce, more tortillas, and more bean mixture. Repeat, then finish with remaining enchilada sauce.
Bake 30 minutes and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 431 | ||
Calories from Fat: 35 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 964.6mg | 33 % | |
Potassium 660.6mg | 17 % | |
Total Carbohydrate 85.5g | 25 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 73.2g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 431
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