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Correo Electrónico
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Ingredientes
- 1 zucchini
- 2 portobello mushrooms, stems & gills removed
- 1 red bell pepper, seeded & quartered
- 2 tbsp + 2 tsp olive oil
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp ground pepper
- 2 ¼ cup green enchilada sauce, divided (gluten-free variety)
- 8 white corn tortillas
- 3 oz. crumbled queso fresco, divided
- ¼ cup minced cilantro. divided
- Chopped tomatoes, if desired
- Sliced avocado, if desired
View Full Recipe at Cookin' Canuck
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1456g | |
| Calories 1287 | |
| Calories from Fat 570 | 44% |
| Total Fat 64.21g | 80% |
| Saturated Fat 12.54g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 6074mg | 253% |
| Potassium 2721mg | 78% |
| Total Carbs 152.9g | 41% |
| Dietary Fiber 35.6g | 119% |
| Sugars 50.33g | 34% |
| Protein 38.76g | 62% |
Evaluaciones
05 de Junio de 2014
Very-vegetarian good! I grilled some onions alongside the veggies, and not being a fan of queso fresco cheese, subbed monty jack for it.Yo he cocinado/probado esta recetaEsta es una variación
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