Vindaloo Chickpea + Potato Enchiladas with Organic Broccoli

Chef's Pick

Vindaloo Chickpea + Potato Enchiladas with Organic Broccoli

  • 23 min.

  • 800 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

800

Calories

42g

Fat

91g

Carbs

23g

Fiber

25g

Protein

6g

Sugars

Calories per serving

800

Total Fat

42g

54

Saturated Fat

9g

45%

Trans Fat

0g

Cholesterol

0mg

0%

Sodium

1300mg

57%

Total Carbohydrates

91g

34%

Dietary Fiber

23g

83%

Total Sugars

6g

Included 0g added sugars

0%

Protein

25g

Vitamin D

0%

Vitamin A

19%

Vitamin C

113%

Calcium

16%

Iron

113%

Potassium

30%

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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