Black Bean Enchiladas With Roasted Red Pepper Cashew Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Black bean enchiladas layered with roasted zucchini, corn, and a creamy cashew sauce. The filling is savory and spiced, while the sauce is rich without dairy. A satisfying vegetarian main that works for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 15-ounce can black beans
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1/4 cup water
- 1/2 teaspoon coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped red onion
- 1 1/2 cups chopped zucchini
- 1/2 cup fresh or frozen corn kernels
- 1 batch Smoky Black Beans (see above)
- 10 taco-sized white corn tortillas
- 2 cups salsa verde (store-bought or homemade)
- 1 batch roasted red pepper cashew cream
- 1/2 cup chopped fresh cilantro
- 1/4 cup roasted pepitas
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 25m
- Sodium
- 1929mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1471mg
- Calcium
- 155mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1929MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.