Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories | 391.5 | Total Fat | 6.5 g |
---|---|
Saturated Fat | 1.3 g |
Polyunsaturated Fat | 1.0 g |
Monounsaturated Fat | 2.7 g |
Cholesterol | 0.0 mg |
Sodium | 871.3 mg |
Potassium | 993.9 mg |
Total Carbohydrate | 71.7 g |
Dietary Fiber | 16.6 g |
Sugars | 8.2 g |
Protein | 17.2 g |
Vitamin A | 13.7 % | Vitamin B-12 | 0.0 % |
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Vitamin B-6 | 22.8 % |
Vitamin C | 84.0 % |
Vitamin D | 0.0 % |
Vitamin E | 15.0 % |
Calcium | 7.2 % |
Copper | 30.7 % |
Folate | 40.4 % |
Iron | 27.6 % |
Magnesium | 32.3 % |
Manganese | 116.6 % |
Niacin | 15.4 % |
Pantothenic Acid | 12.6 % |
Phosphorus | 28.8 % |
Riboflavin | 13.4 % |
Selenium | 47.7 % |
Thiamin | 28.0 % |
Zinc | 15.8 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Vegan Enchilada Casserole
View the full Vegan Enchilada Casserole Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Vegan Enchilada Casserole
153 calories of Whole Wheat Spaghetti, cooked (pasta), (0.88 cup)
114 calories of Beans, black, (0.50 cup)
49 calories of Tomato Sauce, (0.63 cup)
30 calories of Olive Oil, (0.25 tbsp)
23 calories of Cheese, Dairy-Free, Daiya, Cheddar Style, (0.25 serving)
14 calories of Green Peppers (bell peppers), (0.38 cup, chopped)
10 calories of Onions, raw, (0.25 medium (2-1/2" dia))
Calories per serving of Vegan Enchilada Casserole
153 calories of Whole Wheat Spaghetti, cooked (pasta), (0.88 cup)
114 calories of Beans, black, (0.50 cup)
49 calories of Tomato Sauce, (0.63 cup)
30 calories of Olive Oil, (0.25 tbsp)
23 calories of Cheese, Dairy-Free, Daiya, Cheddar Style, (0.25 serving)
14 calories of Green Peppers (bell peppers), (0.38 cup, chopped)
10 calories of Onions, raw, (0.25 medium (2-1/2" dia))
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