Enchiladas De Zucchini

Name: Enchiladas De Zucchini
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 dozen corn tortilla; 2 tablespoons oil; 1 lb ground beef; 1 yellow onion, minced; 2 -4 cups zucchini, grated; 2 cups monterey jack cheese, grated

Beef Dairy

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Ingredients

1 dozen corn tortilla ⓘ
2 tablespoons oil ⓘ
1 lb ground beef ⓘ
1 yellow onion, minced ⓘ
2 -4 cups zucchini, grated ⓘ
2 cups monterey jack cheese, grated ⓘ

Instructions

Fry each tortilla 2 minutes in hot oil, until heated through but still pliable. Drain on paper towels.
Saute beef and onion in oil. Drain off grease.
Add zucchini and saute 5 minutes more. Spoon the sauce into the 12 tortillas.
Sprinkle the Monterey Jack cheese on top of the sauce and then roll the tortillas up and place in a shallow baking dish.
Pour enchilada sauce over tortillas.
Sprinkle with extra Monterey Jack cheese and bake at 350 degrees for 15 minutes.

Nutrition & Diet Analysis (per serving)

431 kcal 22% DV

Protein Fat Carbs

Macronutrients

Protein 10.9g 22% DV

Total Fat 34.1g 44% DV

Carbs 21g 8% DV

Fiber 1.4g 5% DV

Sugar 4.2g 8% DV

Electrolytes

Sodium 656.3mg 29% DV

Potassium 222.8mg 5% DV

Cholesterol 26.8mg 9% DV

Vitamins & Minerals

Vitamin A 38.5mcg 4% DV

Vitamin C 1.9mg 2% DV

Vitamin D 0mcg

Calcium 196mg 15% DV

Iron 1.5mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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