Roasted Vegetable Stacked Enchiladas

Roasted Vegetable Stacked Enchiladas

recipe by

430
calories
16
ingredients
6
servings
3.666

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Ingredients

1 red pepper large, chopped, seeds removed
1 zucchini medium, chopped
1 yellow squash medium, chopped
1 onion large, chopped
1 tbsp olive oil
salt and pepper
1 can black beans rinsed and drained
2 garlic cloves minced
salt and pepper, to taste
9 1/2 corn tortillas small

Nutrition Facts

430
calories
15
g fat
11
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 11
SmartPoints: 14