Easy Vegan Enchiladas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty enchiladas filled with seasoned black beans and sweet potatoes, baked in enchilada sauce. These meatless enchiladas are satisfying and flavorful enough for any family dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons coconut oil
- 1 medium sweet potato (peeled and diced)
- ½ large purple onion (sliced or diced)
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 2 tablespoons water
- 3 cloves garlic (minced)
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ¾ to 1 cup cooked black beans (drained)
- 1 ¾ cups vegan mozzarella shreds
- 6 to 8 to tortillas
- 2 cups enchilada sauce
- ¼ avocado (chopped for garnish)
- 1 small roma tomato (chopped for garnish)
- cilantro (for garnish)
- vegan sour cream (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 941mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 638mg
- Calcium
- 93mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 941MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.