Mushroom Enchiladas
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
30.9g
Energy (kJ)
3858kJ
Energy (kcal)
921kcal
Carbohydrate incl. fibre (g)
126.4g
Carbohydrate excl. fibre (g)
107.4g
Sugar (g)
25.8g
Fibre (g)
19.0g
Fat (g)
38.0g
Saturated fat (g)
6.7g
Unsaturated fat (g)
29.3g
Monounsaturated fat (g)
22.9g
Polyunsaturated fat (g)
6.1g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
1643mg
Salt (g)
4.11g
Vitamin A (IU)
3764IU
Vitamin C (mg)
118.1mg
Calcium (mg)
313mg
Iron (mg)
11.59mg
Potassium (mg)
2671mg
Total
123.8g
15431kJ
3685kcal
505.6g
429.6g
103.2g
76.0g
152.2g
26.6g
117.0g
91.7g
24.3g
0.0g
0mg
6573mg
16.43g
15058IU
472.4mg
1253mg
46.37mg
10683mg
- 4 tbsp olive oil
- 2 onion finely diced
- 4 garlic cloves, diced
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 2 tsp cumin
- 1 tin chopped tomatoes
- 1 Knorr Vegetable Stock Pot
- 200ml water
- 2 green jalapeno, sliced
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 - 3 punnets of mushrooms sliced thinly
- 2 red peppers, sliced
- 1 can pre-cooked beans in water (any kind will do)
- salt and pepper
- 2 large avocados, mashed
- A squeeze of lime
- 1 punnet fresh tomatoes, diced
- 8 large flour tortilla