Roasted Vegetable Enchiladas


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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 232.6
  • Total Fat: 9.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 925.5 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 9.9 g
  • Protein: 13.3 g

View full nutritional breakdown of Roasted Vegetable Enchiladas calories by ingredient


Introduction

Delicious Vegetarian Enchiladas, overflowing with veggies! Can easily change up the veggies for a different taste. Delicious Vegetarian Enchiladas, overflowing with veggies! Can easily change up the veggies for a different taste.
Number of Servings: 10

Ingredients

    *Summer Squash, 1 medium
    Zucchini, baby, 1 medium
    Cauliflower, raw, 1.5 cup
    Broccoli, fresh, 3 cup, chopped or diced
    *Peppers, sweet, red, fresh, 1 large
    Onions, raw, 1 small
    Mushrooms, fresh, 226.7 grams
    America's Choice Chili Hot Beans, 1.5 cup
    *Carlita Enchilada Sauce Mild, 2 cup
    *Cotija Queso Seco Cacique cheese, 6oz
    *Carlita's Salsa Verde - SS = 2 Tbsp., 20 tbsp
    Tumaro's Salsa "low in carbs" Tortillas, 10 Tortillas
    *Extra Virgin Olive Oil, 1 tbspn

Tips

Serve with dollop of Reduced Fat Sour Cream to cut some of the spice. Enjoy! (Sour Cream is not included in the Nutrition Totals.)


Directions

Chop up all veggies into bite size pieces, toss in Olive oil - spread out on a baking Sheet and bake at 400 for 30minutes - until they are soft and edges are just starting to brown. Take out and let cool - turn oven down to 350. Spread Enchilada sauce inside tortilla - put beans first, cheese and then top with veggies. Place them seam side down in baking dish that has been sprayed with non-stick spray. Top with remaining enchilada sauce and two tblspn's per enchilada of the salsa verde. Bake for 20 minutes - then sprinkle the little bit of left over cheese on top of each and bake for an additional 5 minutes until cheese is melted.

Serving Size: Makes 10 Enchiladas