Roasted vegetable enchilada casserole Recipe
Servings: 6
Ingredients
- 1 red pepper, diced
- 1 yellow pepper, diced
- 150g courgette, diced (around half a medium courgette)
- 120g mushrooms, diced
- 2tbsp oil
- 400g tin black beans, drained (240g when drained)
- 300g enchilada sauce (shop-bought or homemade)
- 2 flour tortillas
- Salt
- Black pepper
- 50g cheddar cheese, grated
View Full Recipe at Amouse Your Bouche
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 334 | |
| Calories from Fat 74 | 22% |
| Total Fat 8.4g | 11% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.12g | |
| Cholesterol 9mg | 3% |
| Sodium 493mg | 21% |
| Potassium 1155mg | 33% |
| Total Carbs 48.26g | 13% |
| Dietary Fiber 11.8g | 39% |
| Sugars 6.21g | 4% |
| Protein 18.36g | 29% |
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