Black Bean Enchiladas
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Running on Real Food · by Deryn★ 5.0 (1)

Black Bean Enchiladas

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 29%
CARBS 80G61% OF CAL
13G FIBER0G ADDED0G INTRINSIC60G OTHER7G TOTAL SUGAR
FAT 19G33% OF CAL
6G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Black bean and corn enchiladas with green sauce, cooked in 30 minutes. A flavorful, plant-based meal with fresh cilantro and lime.

mainmexicantacobeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tbsp olive oil (15 ml)
  • 2 small white onions (diced (200 g))
  • 2 cloves garlic (minced (10 g))
  • 2 red bell peppers (diced (280 g))
  • 1 jalapeno pepper (seeds removed and diced (50 g))
  • 1 cup corn (130 g)
  • 1 19 oz can black beans (drained and rinsed (540 ml))
  • 1/4 tsp smoked paprika
  • 1/4 tsp chilli powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup chopped cilantro
  • 1 lime (zest and juice (2 tbsp juice))
  • 12 8-inch wheat or corn tortillas
  • 2 packages or 1 jar red or green enchilada sauce (500 ml, about 2 cups)
  • 1 cup grated vegan cheese of choice (optional)
  • fresh chopped cilantro (for topping)
  • 2 medium avocado (skin and seed removed (250 g))
  • 2/3 cup light or full-fat coconut milk (160 mL)
  • 1/4 cup fresh lime juice
  • 1 tbsp lime zest
  • 1/4 tsp salt
PREP
10M
SODIUM
1815MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.