A healthy alternative to enchiladas.
Chop the onion, bell pepper, carrots and jalapeno and cook in a nonstick skillet over medium heat. Meanwhile, roast the corn in a cast iron skillet until a bit brown, then add to cooked veggies.
Spray a large covered casserole with cooking spray. Using 1/3 of each item, layer the tortillas, sweet potatoes, veggies, beans, cheese sauce and enchilada sauce, then repeat twice. Cover and bake at 350 for 40-50 minutes or until edges start to bubble, then remove lid and cook 10-15 minutes longer. Let stand 15-20 minutes before serving.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 334 | ||
Calories from Fat: 29 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 231.4mg | 8 % | |
Potassium 802.4mg | 21 % | |
Total Carbohydrate 63.2g | 19 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 49.5g | ||
Protein 13.9g | 20 % | |
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: 334
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