Vindaloo Chickpea + Potato Enchiladas with Broccoli

Chef's Pick

Vindaloo Chickpea + Potato Enchiladas with Broccoli

  • 23 min.

  • 820 cal.

  • 2 serv.

  • Hot

Ingredients
Instructions

Cook time: 23 minutes

Heat oven to 400°

Drain + rinse beans

In batches, heat 4 tortillas in skillet over med-high, 30 sec or until warm

Spread broccoli on sheet pan; drizzle on 1 tbsp oil + salt/pep + bake 10-12 min or until browned + tender

Divide potatoes + beans among tortillas, roll up + place in a small, lightly oiled baking dish seam side down; drizzle on 1 pouch of sauce

Cover dish with foil + bake 10 min + bake 7-10 min more uncovered until hot + bubbling; add enchiladas + broccoli to plates

Nutrition

Servings: 2

Amount per serving

820

Calories

42g

Fat

94g

Carbs

24g

Fiber

27g

Protein

7g

Sugars

Calories per serving

820

Total Fat

42g

54

Saturated Fat

9g

45%

Trans Fat

0g

Cholesterol

0mg

0%

Sodium

1320mg

58%

Total Carbohydrates

94g

35%

Dietary Fiber

24g

86%

Total Sugars

7g

Included 0g added sugars

0%

Protein

27g

Vitamin D

0%

Calcium

19%

Iron

116%

Potassium

35%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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