Roasted Veggie Enchiladas recipes

Roasted Veggie Enchiladas recipes

Roasted Veggie Enchiladas recipes


1 hour 45 minutes

Details
  • Servings:   4
  • Calories:   459
  • Protein:   20g
  •  
  • Fiber:   19g
  • Sugar:   16g
  • Carb Total:   41g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   22g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Ingredients
  • 1 package 12 count corn tortillas
  • 1 red onion, roughly chopped
  • 2 bell pepper, cut into ½” pieces
  • 2 yams, roughly chopped
  • ½ head cauliflower, broken into ½’ pieces
  • 3 medium size zucchini cut into ½” pieces
  • 2 avocados, mashed
  • 1, 28 oz. can tomato puree
  • 1 onion chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 1/2 Tbl. chili powder
  • 2 tsp. cumin
  • 1 tsp herbs de provence
  • 2 Tbl. lemon juice
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 14 oz package of organic tofu, firm
  • 3 Tbl. lemon juice
  • 2 tsp. apple cider vinegar
  • 1 1 1/2 tsp Erythritol or 1 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp nutritional yeast flakes (optional)
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