Roasted Vegetable Enchiladas Recipe

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Roasted Vegetable Enchiladas
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Ingredients
20
Count
Nutrition
252
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 425 degrees F.
  2. To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
  3. Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
  4. Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
  5. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
  6. Transfer to a blender and puree. (Use caution when pureeing hot liquids.).
  7. To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
  8. To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
  9. Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 252.35 Kcal (1057 kJ)
Calories from fat 87.81 Kcal
% Daily Value*
Total Fat 9.76g 15%
Cholesterol 0.43mg 0%
Sodium 743.39mg 31%
Potassium 564.12mg 12%
Total Carbs 37.13g 12%
Sugars 5.51g 22%
Dietary Fiber 5.38g 22%
Protein 6.5g 13%
Vitamin C 67.9mg 113%
Vitamin A 1.5mg 49%
Iron 80.4mg 447%
Calcium 96mg 10%
Amount Per 100 g
Calories 86.58 Kcal (362 kJ)
Calories from fat 30.13 Kcal
% Daily Value*
Total Fat 3.35g 15%
Cholesterol 0.15mg 0%
Sodium 255.04mg 31%
Potassium 193.54mg 12%
Total Carbs 12.74g 12%
Sugars 1.89g 22%
Dietary Fiber 1.85g 22%
Protein 2.23g 13%
Vitamin C 23.3mg 113%
Vitamin A 0.5mg 49%
Iron 27.6mg 447%
Calcium 32.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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