Roasted Vegetable Stacked Enchiladas Recipe

Recipe By The Roasted Root

Roasted vegetable stacked enchiladas are an easy, nutritious approach to enchiladas.

4.2
20 Rating -
Rate
Vegdiet
1hr 20minstotal
20minsPrep
1hr Cook
1hr 20m.total
20m.Prep
1hr Cook
Roasted Vegetable Stacked Enchiladas
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ingredients serve

Ingredients for Roasted Vegetable Stacked Enchiladas Recipe

  • 0.17 Medium sweet potato chopped
  • 0.17 Medium head cauliflower chopped into florets
  • 0.17 Medium Yellow Onion Diced
  • 0.17 Red bell pepper cut into matchsticks
  • 0.17 Orange bell pepper cut into matchsticks
  • 0.17 Pasilla pepper cut into matchsticks
  • 1/25 cup Avocado oil divided
  • 0.17 teaspoon Sea salt
  • 0.17 tablespoon Chili powder
  • 2 Corn tortillas halved
  • 0.17 Jar salsa or homemade salsa of choice
  • 0.17 cup Mild cheddar cheese grated
Nutrition
value
139
calories per serving
6 g Fat9 g Protein10 g Carbs7 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    9g
  • Carbs
    10g
  • Fiber
    7g

MacroNutrients

  • Carbs
    10g
  • Protein
    9g
  • Fiber
    7g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    268mg
  • Iron
    1mg
  • Vitamin A
    1705mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    74mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    89mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    198mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Roasted Root