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

Ingredients
Cook

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