Connoisseurus Veg · by Alissa Saenz★ 5.0 (20)
Cheesy Vegan Enchilada Soup
NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 33%
CARBS 64G57% OF CAL
11G FIBER10G SUGAR43G OTHER
FAT 16G32% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan enchilada soup loaded with black beans, potatoes, and spices, thickened with cashew cream. Comforting and satisfying.
mainmexicansoup⚙️ food processor🍲 stockpotdairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium onion, (diced)
- 1 red bell pepper, (diced)
- 3 garlic cloves, (minced)
- 3 cups vegetable broth
- 1 cup unflavored and unsweetened non-dairy milk
- 1/4 cup nutritional yeast flakes
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 cups diced (1/2 inch) red potatoes ((about 2 medium potatoes))
- 1/2 cup raw cashews, (soaked in water 4-8 hours and drained)
- 1 (14 ounce) can fire roasted tomatoes
- 1 (14 ounce) can black beans, (drained and rinsed)
- 1/4 cup masa harina
- 2 tablespoons vinegar-based hot sauce ((like Cholula))
- Salt and pepper, (to taste)
- Tortilla strips
- Fresh cilantro
At a glance
PER SERVING · TIME 40M
CAL 23%·PRO 33%
CARBS 64G57% OF CAL
11G FIBER10G SUGAR43G OTHER
FAT 16G32% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1178mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1216mg
- Calcium
- 180mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1178MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.