Mushroom Enchiladas
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
35.3g
Energy (kJ)
4213kJ
Energy (kcal)
1006kcal
Carbohydrate incl. fibre (g)
140.8g
Carbohydrate excl. fibre (g)
117.6g
Sugar (g)
25.9g
Fibre (g)
23.2g
Fat (g)
39.4g
Saturated fat (g)
6.9g
Unsaturated fat (g)
30.3g
Monounsaturated fat (g)
23.7g
Polyunsaturated fat (g)
6.3g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
1943mg
Salt (g)
4.86g
Vitamin A (IU)
3930IU
Vitamin C (mg)
126.3mg
Calcium (mg)
345mg
Iron (mg)
13.30mg
Potassium (mg)
3001mg
Total
141.2g
16854kJ
4025kcal
563.2g
470.3g
103.4g
92.9g
157.7g
27.5g
121.1g
94.6g
25.4g
0.0g
0mg
7774mg
19.44g
15720IU
505.4mg
1379mg
53.19mg
12003mg
- 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
- 200 ml 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 of tinned butter beans
- salt to taste
- pepper to taste
- 2 large avocados, mashed
- lime juice
- 1 punnet fresh tomatoes, diced
- 8 large flour tortilla