This yields about 8-10 enchiladas, so, about 2 per serving.
2 1/2
1/4
3/4
1/4
1/2
1/4
1/2
5
1/2
1 1/2
1/2
1
1/2
1
10
1
3
1
2
1
2
20
2
6
2
4
2
4
25
2 1/2
7 1/2
2 1/2
5
2 1/2
5
30
3
9
3
6
3
6
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
corn tortilla
This recipe has no customizations.
Nutrition to Note
This recipe has Sodium as 70.3% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.9% of RDA
• Calories: 11.7% of RDA
• Carbs: 17.1% of RDA
• Fat (total lipid): 2.8% of RDA
• Fiber: 26.7% of RDA
• Fructose: 2.3% of RDA
• Protein: 6.1% of RDA
• Sodium: 70.3% of RDA
• Sugar: 35.4% of RDA
• Vitamin A (IU): 346% of RDA
• Vitamin B6: 20.2% of RDA
• Vitamin C: 76.7% of RDA
• Iron: 2.0% of RDA
• Magnesium: 16.0% of RDA
• Manganese: 8.5% of RDA
• Niacin: 20.7% of RDA
• Potassium: 11.4% of RDA
• Zinc: 8.2% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
47.0
g
47.035
Calories
234
233.563
Fiber
7.46
g
7.463
Iron
0.380
mg
0.38
Protein
6.90
g
6.901
Sodium
949
mg
949.469
Sugars
11.1
g
11.078
Fat (total lipid)
1.69
g
1.693
N
0
0
corn tortilla|enchilada sauce|sweet potato|cremini mushroom|green chili pepper (fresh/small)|vegetable broth|garlic powder
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Peel and dice sweet potatoes. Cook in a saute pan and use veggie broth to cook instead of oil. Add about 1-2 t garlic powder while cooking. Add more broth as it evaporates.
2.
Cook until soft then whip with a hand blender or smash up with a fork.
3.
Chop and heat mushrooms until they release their liquids and most of it has evaporated. Then add 2T chilies (or more depending on your taste).
4.
Heat tortillas on open flame if you have a gas stove or just heat them so they are flexible enough to roll.
5.
Spread some sweet potatoes and mushrooms/chilies in each tortilla and roll.
6.
Pour sauce over the top of rolled enchiladas and bake at 350° for 15 minutes.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 234
Protein 6.90 g
Carbohydrates 47.0 g
Iron 0.38 mg
Fiber 7.46 g
Calcium 18.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
