Pot Roast Enchiladas | Canadian Living

Ingredients

• 2 cups sauce from Hearty Italian Pot Roast (recipe under method)
• 1 cup bottled strained tomatoes (passata)
• 2 tablespoons minced pickled jalapeño peppers
• 1 tablespoon chili powder
• 1 teaspoon each dried oregano and cumin
• 3 1/2 cups loosely packed shredded Hearty Italian Pot Roast (recipe under method)
• 1 can (540 ml) sodium-reduced black beans , drained and rinsed
• Half jar (370 ml) sliced roasted red peppers , drained and chopped
• 10 8-inch soft flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 green onion , sliced
• sour cream (optional)
• sliced avocado (optional)
• Fibre 5 g
• Sodium 695 mg
• Sugars 4 g
• Protein 25 g
• Calories 319
• Total fat 12 g
• Potassium 598 mg
• Cholesterol 50 mg
• Saturated fat 5 g
• Total carbohydrate 28 g
• Iron 29
• Folate 32
• Calcium 17
• Vitamin A 21
• Vitamin C 45