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Cook vegetables as directed, doubling all ingredients. Use half to prepare these delicious enchiladas as directed. Cool remaining cooked vegetables, then refrigerate up to 24 hours. Reheat, then stir into hot scrambled eggs the next morning to enjoy as part of your breakfast.
Make it meatless with this simple skillet dish, boasting more than 1/2 cup of vegetables per serving. As a bonus, the red pepper is a good source of both vitamins A and C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.