Photo: Lars Blankers
Potato & Kale Enchiladas
10 ingredients
15 min + 45 min
6
openrecipes
You don’t have to be a vegetarian or vegan to enjoy this dish.
Estimated Nutrition (whole recipe, rough)
503
Calories
11g
Protein
18g
Fat
78g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Large Russet Potatoes, Diced
- 1 bunch Kale
- 3 Tablespoons Olive Oil
- 1 whole Medium Yellow Onion, Chopped
- 1 Tablespoon Salt And Pepper, to taste
- 1 teaspoon Cumin
- ¼ cups Chili Powder
- 6 whole Diced Jalapeno Peppers
- 2 cans 100% Whole Wheat Soft Tortillas
- 1 can Chopped Chilantro, Garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes