Roasted Vegetable Stacked Enchiladas

Roasted Vegetable Stacked Enchiladas

recipe by

430
calories
16
ingredients
6
servings
3.766

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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
Amount Per Serving (recipe is 6 servings)
Calories 430
Calories From Fat 140
% Daily Value*
Total Fat 15g
23%
Saturated Fat 7g
35%
Trans Fat g
Cholesterol 35mg
12%
Sodium 1180mg
49%
Potassium 990mg
28%
Total Carbohydrates 54g
18%
Dietary Fiber 11g
44%
Sugars 11g
Protein 22g
44%
Vitamin A
35%
Vitamin C
80%
Calcium
40%
Iron
20%

Weight Watchers Points

PointsPlus: 11
SmartPoints: 14

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