Zucchini & Pepper Enchilada's with Red Sauce Recipe
Ingredients
- 5 medium-sized ripe tomatoes, seeded and diced
- 1 large red bell pepper, minced
- 1 tsp. salt
- 5 large garlic cloves, minced
- 1/2 tsp. crushed red pepper (I probably added a little more than this)
- 1/2 tsp. ground cumin
View Full Recipe at The Ginger Cook
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 155g | |
| Calories 65 | |
| Calories from Fat 6 | 9% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2335mg | 97% |
| Potassium 358mg | 10% |
| Total Carbs 12.96g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.86g | 4% |
| Protein 2.36g | 4% |
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