16 Ingredients
  • 1 lb lb sweet potatoes, peeled and diced into 3/4-inch cubes
  • 1 ½ Tbsp olive oil, divided
  • 12 corn tortillas (6 inches each)
  • 1 medium onion, diced
  • 1 ½ Tbsp dark chili powder
  • ½ Tbsp chipotle powder
  • 1 tsp ground cumin
  • 1 cup roasted or thawed frozen corn
  • 1 cup roasted red peppers
  • 1 can (15 oz) low-sodium black beans, rinsed and drained
  • 2 cup cooked short-grain brown rice
  • 1 can (8 oz) enchilada sauce
  • 1 cup shredded lowfat pepper Jack cheese, divided
  • 1 avocado, thinly sliced
  • 1 scallion, chopped
  • 6 sprigs fresh cilantro
Nutrition
687
34% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

29% 19

Saturated

31% 6

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 3

Carbs

37% 112

Carbs (net)

- 95

Fiber

69% 17

Sugars

- 9

Sugars, added

- 0

Protein

42% 21

Cholesterol

7% 20

Sodium

29% 706

Calcium

30% 298

Magnesium

47% 199

Potassium

23% 1102

Iron

29% 5

Zinc

34% 4

Phosphorus

83% 582

Vitamin A

74% 666

Vitamin C

56% 50

Thiamin (B1)

45% 1

Riboflavin (B2)

29% 0

Niacin (B3)

36% 6

Vitamin B6

69% 1

Folate equivalent (total)

29% 117

Folate (food)

- 117

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

1% 0

Vitamin E

23% 3

Vitamin K

24% 29
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