Try this Vegetarian Enchiladas recipe, or contribute your own.
Suggest a better descriptionDice vegetables and season with garlic powder, cayenne, onion powder, cumin, red pepper flakes, salt and pepper. Spread on a baking sheet and bake 25 mins at 420. Stir and bake another 25 mins. Place rinsed black beans in the bottom of a 9x13 pan and add enough sauce to wet beans. Add vegetables and remaining sauce to top and bake at 425 for 10 mins. Add cheese and back for another 5-10 mins. Top with pepitas and enjoy!
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Serving Size: 1 (1588g) | ||
Recipe Makes: 1 | ||
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Calories: 1690 | ||
Calories from Fat: 397 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.1g | 59 % | |
Saturated Fat 19.9g | 100 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 90.4mg | 28 % | |
Sodium 2813.8mg | 97 % | |
Potassium 5369mg | 141 % | |
Total Carbohydrate 253.2g | 74 % | |
Dietary Fiber 62.8g | 251 % | |
Sugars, other 190.4g | ||
Protein 82.8g | 118 % | |
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: 1690
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