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Roasted Vegetable Enchiladas

See full recipe on: Everyday Health



Ingredients

1 whole pepper(s), poblano chile , or green bell pepper
2 teaspoon oil, olive, extra-virgin
1 cup(s) onion(s), yellow, chopped
3 clove(s) garlic, minced
1 teaspoon salt
1/2 teaspoon cumin, ground
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon pepper(s), chipotle chile, ground, (optional)
8 ounce(s) tomato(es), roughly chopped, plus diced tomato for garnish
1 cup(s) broth, vegetable
1/2 cup(s) cilantro, fresh, packed, coarsely chopped, plus more leaves for garnish
1 medium pepper(s), red, bell, diced
1 medium pepper(s), yellow, bell, diced
1 medium pepper(s), orange, bell, diced
8 ounce(s) mushrooms, cremini, diced
3/4 cup(s) onion(s), red, diced
4 1/2 teaspoon oil, olive, extra-virgin
1/4 teaspoon salt
Pepper, black ground, to taste
15 ounce(s) beans, pinto, rinsed
12 whole tortilla(s), corn, 6-inch

Nutrition 6 servings

Per Serving % Daily Value
Calories 443
Fat 7g 11%
Carbs 77g 25%
Protein 22g 44%
Fiber 16g 66%
Cholesterol
Sodium 151mg 6%
     
Fat
Carbs
Protein

Preparation






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